By Marilyn Kitzes
Following his successful last book, The Chef and the Slow Cooker (Clarkson Potter, 2017), Hugh Acheson again celebrates the art of the slow-cooked meal in Sous Vide: Better Home Cooking (Clarkson Potter, 2019). As the chef of the restaurants Five & Ten, The National, and Empire State South—which was named restaurant of the year by Atlanta magazine—Acheson is both an award winner and a judge on Bravo’s Top Chef. His new book, which offers 90 sous vide recipes, is the perfect introduction to the philosophy, key tools, and tips and tricks needed to embrace sous vide cooking at home. Featuring dishes like Bacon-Wrapped Monkfish or Rabbit Stew and Miso Creamed Corn, this guide will appeal to both beginners and experienced chefs.
“I think if you work with sous vide for a number of months, even in your home kitchen once or twice a week, you’ll begin to learn just a lot more about food, about how proteins cook, how things tenderize, what happens with vegetables that they cook at 85°C, and how the breakdown happens, and how sugar is best pushed to the surface of food,” Acheson told Sous-Vide.
Cover image courtesy Clarkson Potter.
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