Welcome to the 2nd Edition of Sous Vide Science! If you're new to sous vide cooking, you're in for a treat. Sous vide, which means "under vacuum" in French, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath at a precise, low temperature for an extended period of time. This technique allows for precise control over the cooking process and produces perfectly cooked, succulent dishes every time.

In this recipe book, you'll find a variety of dishes that can be prepared using the sous vide method, from tender steaks and succulent pork chops to perfectly cooked vegetables and delicate fish. I've also included recipes for sous vide cocktails and desserts, so you can use your sous vide machine to its full potential.

Whether you're an experienced home cook or new to sous vide, I hope this recipe book will inspire you to try out this exciting cooking method and discover the delicious possibilities it offers. Happy cooking!

Sous Vide Science is a down-and-dirty guide to sous vide cooking. The most exciting thing about the sous vide method is that it allows novice home cooks like me to prepare AMAZING meals cooked perfectly every time. The sous vide method of cooking is so easy to employ that you really only need two pieces of information for any recipe: the temperature setting for the circulator and the cooking time. I am not a chef but I've found that the sous vide method has allowed me to consistently prepare great food for my family and friends.

My own culinary journey began while I was watching 'Burnt' a movie starring Bradley Cooper and Sienna Miller. Cooper played a classically trained chef who eschewed the newfangled cooking method called "sous vide" that Sienna Miller's character was proposing. In one scene Cooper tells Miller, "You don't cook, you warm food up in condoms." Eventually, Cooper warmed to Miller and the sous vide cooking method she proposed.