Sous Vide Books

There are many sous vide books and here are our recommendations for which ones are worth checking out. If you have a specific sous vide book you enjoy or would like reviewed please let me know!

Our Books

Other Books We Recommend

Under Pressure

By Thomas Keller
This sous vide book shows you the extent of what is possible through sous vide cooking. The recipes aren't easy, and they require a lot of work but they can provide great inspiration for dishes of your own. If you are interested in expanding your concept of what can be accomplished through cooking then this is a must have.

Cooking for Geeks

By Jeff Potter
If you are interested in the Geekier aspects of cooking then this book does a great job. It takes you through the basics of setting up your kitchen all the way up to kitchen hacks and sous vide cooking.

On Food and Cooking

By Harold McGee
This is the ultimate guide to the scientific aspects of cooking. If you like to know why things happen in the kitchen, at every level, you'll find this book fascinating.

Sous Vide Supreme Books

By MD Mary Dan Eades
Several nice and short sous vide books with about 2 dozen recipes in each one, the majority of which are done with sous vide.

Modernist Cuisine: The Art and Science of Cooking

By Nathan Myhrvold
The bible of modernist cuisine. It's over 2,400 pages costs $500 and was several years in the making. If you are serious about learning the newly developing modernist techniques then this might be worth the investment.

Sous-Vide Cuisine

By Joan Roca
From the authors: "we propose our book, as a progression that involves three concepts of sous-vide: Storage, Cooking and Cuisine." Be sure to get a copy of this sous vide book that is in English, as many copies are not.

Sous Vide for the Home Cook

By Douglas Baldwin
Baldwin helped to define and codify home sous vide cooking with his free online guide. His sous vide book is a nice intro to the subject, including food safety, and has many simple recipes to follow.

Sous Vide: Cooking in a Vacuum

By Viktor Stampfer
A collection of some of Viktor's best sous vide recipes. Be sure to get a copy that is in English, as many copies are not.

Modern Gastronomy: A to Z

By Ferran Adria
From the Author: "A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures."

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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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