Book: Sous Vide in Your Own Kitchen

Book Sous Vide in Your Own Kitchen – precision cooking at home

"Sous Vide in Your Own Kitchen" is a comprehensive guide to the sous vide technique, combining foundational knowledge for beginners with advanced content for experienced users. The book contains over 300 tried-and-tested time/temperature combinations and detailed descriptions of results in terms of appearance, flavour and texture. With 200 informative pages, you get both step-by-step instructions and inspiration for everyday meals and special occasions.

Ideal for food enthusiasts who want to explore sous vide as well as experienced cooks seeking to refine their skills.

Master precision cooking with expert guidance

The sous vide technique allows you to cook food at precisely controlled temperatures, resulting in even cooking and optimal texture. The book guides you through the entire process – from basic principles to advanced techniques. Beginners will find 10 reliable recipes to start with, while experienced users can dive into the comprehensive tables of time/temperature data. The book's guidance on adapting recipes gives you the freedom to experiment with your own creations and achieve predictable results every time.

Practical advantages in the kitchen

With the sous vide technique you can transform both everyday meals and dinner party dishes. Chicken breast becomes succulent, salmon retains its delicate texture, and even cheaper cuts of meat become tender and flavoursome. The book shows you how to prepare food well in advance – even days ahead – and finish it in just 5–10 minutes. This makes the technique especially valuable when cooking for large numbers of guests. Food is cooked gently at lower temperatures, preserving nutrients, intensifying flavour and ensuring attractive, appetising colours.

Technical details and expert recognition

Published in 2017, this 200-page book contains valuable knowledge about meat structure, tenderising processes and how different temperatures affect cooking outcomes. Kenneth Toft-Hansen, winner of Bocuse d'Or 2019 from Svinkløv Badehotel, highlights the book's ability to "significantly raise the baseline for all cooking" and notes that the extensive time/temperature data with flavour descriptions cannot be found compiled anywhere else. The book weighs 850 gram and is a valuable reference work for your kitchen.

With this book you get:

• Over 300 thoroughly tested time/temperature combinations for a wide range of ingredients
• Step-by-step instructions for beginners and advanced techniques for experienced cooks
• Practical advice on integrating sous vide into both everyday and celebratory meals

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

Does the book require specialist sous vide equipment?
The book is relevant regardless of the sous vide equipment you own – both circulators and water ovens. It focuses on time/temperature relationships, which are universal to the technique.

Is the book suitable for vegetarian cooking?
Yes, although the focus is on meat and fish, the book also includes guidance on cooking vegetables such as asparagus and rhubarb using the sous vide technique.

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