You can order the second edition directly from the US publisher. My book has over 200 delicious recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, shellfish, vegetables, fruits, legumes, ice cream bases, sauces, and yogurt. I hope you enjoy using my book as sous vide short ribs as I enjoyed writing it.

As always, if you have any questions or comments, please feel free to email me. Which edition is right for you? A Practical Guide to Sous Vide Cooking Version 0. If you have any questions or comments on sous vide cooking or this guide, please feel free to email me. 1: Temperatures of meat and fish doneness. With the proper equipment and some basic knowledge, you can prepare consistently delicious and safe food.

This guide attempts to distill the science of sous vide cooking to provide you with the tools you needed to safely realize your creative visions. Part I discusses the techniques and safety concerns of sous vide cooking. Some prototypical recipes are explored in Part II. The mathematics of sous vide cooking are detailed in Appendix A.