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Reviewed by Jamie Michele for Readers' Favorite
Sous Vide for Beginners: Healthy & Tasty Cooking - In a Vacuum! by Thomas Goldman is a cookbook for aspiring home gourmets new to the culinary world of sous vide. Sous vide employs the use of vacuum sealed bags and a machine (an immersion circulator that heats water) to cook everything from eggs to steak, and crisp vegetables to desserts, with restaurant quality precision. In his book, Goldman provides an overview of the French method and then follows with a whole range of recipes that are accompanied by colorful pictures of the end result. In addition to using the sous vide machine, Goldman also offers alternatives to finish each dish on the grill or stove top, so newly appointed culinary savants can plate their creations with panache.
Sous Vide for Beginners by Thomas Goldman really piqued my interest in a method I always assumed was too far out of my league to even attempt. Not anymore. While the beef tenderloin with lemon-parsley butter was the first to catch my eye (seriously, that perfectly cooked steak looked like it could be cut with a fork), it was the gravlax that will have the first honor in my kitchen. I spent many hours of my childhood watching my grandfather labor over smoked salmon, always curing and smoking, smoking and curing, where Goldman's sous vide recipe knocks it out beautifully in under two hours. While the recipes are comprehensive, the final product is quickly achieved with simple and straightforward steps that truly are for beginners. I'd recommend this cookbook to anyone who'd ever counted the sous vide method out on the grounds of it being too advanced.