This list covers the essential reference books for sous vide cooking. These are books that can stand up to the test of time and provide you great information and recipes for dynamite sous vide cooking for years and decades to come. The criteria I looked at are the usefulness of the book, technical information such as cooking times, innovative information and techniques, and readability and visual appeal of each book. The list will go in descending order starting at number 5.
The 5 best sous vide cookbooks
5. – Sous Vide – the Art of Precision Cooking
This is a beautifully done book that has some great details related to compression, brining and pickling that you don’t normally find in a sous vide book. Its available on kindle for under 10 dollars. It doesn’t have the depth of some of the other books, but may provide you with some unique ideas and recipes you won’t find elsewhere. 208 Pages.
4. – Sous Vide for the Home Cook, cookbook
A book by Douglas Baldwin who has a fantastic website dedicated to sous vide cooking. This is a comprehensive and regularly updated treatise on sous vide cooking. Definitely worth having around to reference. His focus on food safety and pasteurization information is also very helpful.
3. – Modernist Cuisine at Home
Excluding the price, this would probably be my number 2 selection. Coming in at $117 this 456 page tome is dedicated to modern cuisine. Included in that is a detailed section related to sous vide cooking techniques. Some of the detail in the book seems a little frivolous, (cross section view of a vacuum sealer) if not entirely fascinating. The book is visually stunning and stuffed full of useful materials. The recipe list is huge, which is what you want out of a book like this. While expensive, it is hard to argue it is not worth it.
2. –Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking
Of all the books I looked at, this is probably the most practical. Simple and easy to follow with a great selection of recipes based on the type of main ingredient you are using, poultry, eggs, etc. Given its low price point compared to many of the other popular sous vide cook books, this is probably the best choice for someone just beginning to cook sous vide. 284 pages.
1. – Under Pressure: Cooking Sous Vide, By Thomas Keller
This is probably the most beautiful of all the books I looked at. The images inside are absolutely stunning. It begins with some serious discussion about sous vide cooking and techniques–probably more than the average person would care for. But the book does provide useful information including a glossary of cooking times and temperatures for many of the common proteins, fruits, and vegetables that one would cook sous vide. What tipped the balance for me is the author of this book Thomas Keller who is an absolutely world class chef. One cannot go wrong taking advice from a master like him. 295 pages.