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.
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.
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.
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.
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.
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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