Sousvide Home Cookbook

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SKU: EA0007
Author: Douglas Baldwin
Technique: Modernist and Molecular, Sous Vide
Difficulty: Approachable  
Photography: Mainly Text  



Over 200 recipes to make everday meals gourmet... This book, and a temperature controlled water bath, will forever change the way you cook, eat and entertain. Sous vide—the slow cooking method that set the standard among gourmet chefs—is simplified for the home cook in over 200 easy and delicious recipes; extensively researched time and temperature tables; how-to basics; and learn-by-doing cooking instructions. Recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, vegetables, fruits, sauces...and even yogurt and ice cream bases...make this a welcome addition to the home cook’s library. Everyone from the accomplished cook to the rank novice can reliably turn out gourmet meals quickly and easily with this blue print for simple sous vide cooking—an essential kitchen companion.

Sample Recipes: Pan-Seared Sirloin Steak

Makes 4 Servings

  • 4 x 280g  sirloin steaks, boneless
  • Salt and black pepper to taste
  • High-smoke-point oil, such as grapeseed, peanut, or vegetable

Preheat the water bath to 55°C for a medium-rare steak or 60°C for a medium steak. Vacuum-seal each steak in a separate pouch. Put the sealed pouches into the water bath and cook steaks for 6–8 hours or top sirloin steaks for 1–2 days (24–48 hours).

Freezing: You can freeze the cooked steaks for up to a year. Put the sealed pouches into an ice water bath that’s at least half ice for about 30 minutes. Dry the pouches with a towel and put them into a freezer. To reheat the steaks, put the frozen pouches into a preheated 55°C water bath for about 45 minutes.

Remove the steaks from their pouches. A slightly greenish-brown color is normal and will disappear after searing. Pat the steaks dry with paper towels and generously season them with salt and pepper. Pour just enough oil into a heavy skillet to cover the bottom. Heat the oil over high heat, watching carefully, until it just begins to smoke. Sear each side of the steaks until it’s a deep mahogany brown, about 15–25 seconds per side. Work in batches, if necessary, to avoid overcrowding the skillet. Remove the steaks from the skillet and blot them with a paper towel to remove excess oil.

Alternative: The steaks can also be finished on the grill. Preheat a gas or charcoal grill until it’s very hot. Lightly oil the steaks and season them with salt and pepper. Put the steaks on the very hot grill and sear each side until it’s mahogany brown, about one minute per side. Serve immediately.

Flavored Butter: for Pan-Seared Steak above


This compound butter has many ingredients, but is well worth the effort.

  • 4 cooked sirloin steaks, seared and warm (see recipe on page 42)
  • 8 tablespoons (125 ml/114 g) unsalted butter, softened
  • 1 teaspoon (5 ml/5 g) ketchup
  • 1⁄2 teaspoon (2 ml) prepared Dijon-style mustard
  • 1 clove (3 g) peeled garlic, minced or pressed
  • 1 teaspoon (5 ml) anchovy paste or 1 canned anchovy fillet, rinsed and finely chopped
  • 1 teaspoon (5 ml/3 g) small capers, drained
  • 4 teaspoons (20 ml/14 g) peeled and chopped shallot
  • 2 tablespoons (30 ml/8 g) chopped fresh parsley
  • 1 tablespoon (15 ml/3 g) chopped fresh chives
  • 1⁄2 teaspoon (2 ml) dried dill weed
  • 1⁄2 teaspoon (2 ml) dried ground tarragon
  • 1⁄4 teaspoon (1 ml) ground white pepper
  • 1 teaspoon (15 ml) lemon juice


In a bowl, use a mixer to beat the butter until it’s lightened in color and is creamy.

In a separate bowl, stir the ketchup, mustard, garlic, anchovy, capers, shallots, parsley, chives, dill, tarragon, white pepper, and lemon juice until it’s well mixed. Stir or beat the herb mixture into the butter until it’s smooth. Top each warm, seared steak with a quarter of the flavored butter and serve immediately.

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