The Best Sous Vide Cookbooks For Home Cooks And Professional Chefs

This post is a collection of my favorite sous vide cookbooks. If you’re a home cook or professional chef who loves to cook sous vide (or if you are just curious what sous vide is), then this is the list for you.

I’ve divided these cookbooks into 3 categories: Sous Vide for Beginners, Sous Vide for people who mastered the basics, and Sous Vide for Professionals

Each of these books will help you understand sous vide and get you started using it. The best way to learn how to use a sous vide machine is to start cooking sous vide.

If you have a slow cooker or an oven, a great place to start is with sous vide circulator.

Top 11 Best Sous Vide Cookbooks Reviewed

Sous Vide at Home by Lisa Q. Fetterman

It includes a step-by-step guide to learn how to use sous vide machine and the benefits that it offers.

You’ll also learn about the different types of sous vide equipment, which include the following: immersion circulators, water baths, steam ovens, and countertop cookers.

You will also learn how to operate each type of sous vide equipment and how to choose the best equipment for your needs.

It includes a great deal, like cooking with sous vide in your own home.

And it covers the different types of meats, vegetables, and seafood that you can cook with sous vide.

There are sections on the basics, like what kind of cuts of meat to use and how to marinate your food.

You will also learn the difference between dry-heat cooking methods, like grilling and broiling, and wet-heat cooking methods, like steaming and poaching.

You will also learn how to choose the right cooking vessel for your food and how to cook various types of food in each vessel.

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Best Sous Vide Cookbooks for Beginners

I’ve been researching and testing out the best sous vide cookbooks and have finally made a decision.

They are: “Sous Vide For Beginners” by James Peterson, “The Ultimate Sous Vide Cookbook” by Dave Arnold, and “Sous Vide For Dummies” by Jeff Potter.

Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World by America’s Test Kitchen

Cooking with sous vide may sound intimidating, but it’s really easier than it looks. With the right equipment and a few key steps, you can cook sous vide like a pro.

In this book, America’s Test Kitchen shows you how to make delicious recipes like steak and burgers, ribs, chicken, fish, shellfish, vegetables, and soups—all in a water bath.

What is Sous Vide? Sous vide cooking involves placing food in a water-jacketed bag or vacuum bag and then sealing it to cook the food at precisely controlled temperatures.

It’s a method that’s been around for decades, but the popularity of sous vide has exploded in recent years, thanks to America’s Test Kitchen.

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Modernist Cooking Made Easy: Sous Vide by Jason Logsdon

If you’ve ever wondered how a modernist kitchen could be done without fancy gadgets, or how to cook like a genius without a chef’s degree, then you need to read this book.

It will teach you how to work with water as the primary ingredient in cooking, and why the old methods of cooking just aren’t up to par.

You’ll learn how to create the perfect sous vide environment using a variety of tools and equipment.

Once you’re ready to cook with your new sous vide device, you’ll find out how to create classic dishes like foie gras and duck confit, plus learn how to experiment with your own creations.

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The Ultimate Guide to Cooking Sous-Vide by Grace Lee

Sous-vide cooking has exploded in popularity in recent years, but it is not a quick or easy process.

In fact, the time-intensive nature of this style of cooking has deterred many people from learning the art of sous vide cooking.

Fortunately, there are lots of books and articles out there that have provided clear instructions on how to make delicious sous vide meals with ease.

For example, in this comprehensive and well-written guide to sous vide cooking, author Grace Lee teaches how to make the most of sous vide equipment without spending a fortune.

The guide is divided into six chapters, with each chapter having sub-chapters to help you make the most of your investment.

The book begins by explaining the basics of sous vide cooking, including how it works, what types of food can be cooked in it, and how to use it safely.

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Make it Sous Vide! by Meredith Laurence

Are you budding sous vide cook? If so, this book is for you.

The term “sous vide” refers to a method of cooking that uses sealed vacuum-sealed bags to slowly cook foods at very low temperatures for long periods of time.

This method is an excellent way to achieve perfectly cooked food in the shortest amount of time.

It’s a great technique for home cooks who want to learn how to cook without the hassle and mess of conventional cooking methods. I’m a big fan of sous vide cooking, but I don’t own a vacuum sealer. That’s where this book comes in handy. It’s a complete guide to sous vide cooking.

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Best Sous Vide Cookbooks for People Who’ve Mastered the Basics

It depends on your level of experience. There are lots of books available. I like the books by Jeff Potter and David Lebovitz because they’re easy to understand and they have a lot of great recipes.

I also like James Peterson’s book, but it has a little more detail and explanation of why you’re doing something.

When you’re just getting started with sous vide cooking, it’s important to understand what it is, how it works, and why it’s good for you.

Sous vide cooking is basically high-quality food that is cooked to perfection by immersion in a bath of water heated to a very precise temperature.

It’s an excellent way to cook food quickly and evenly. The best thing about sous vide cooking is that it’s easy and forgiving.

The Effortless Sous Vide Cookbook: 140 Recipes for Crafting Restaurant-Quality Meals Every Day by Carey Copeling

It’s a collection of recipes that are ready in less than an hour but have incredible depth and complexity.

They’re designed to be made sous vide, but there’s a lot to be said for making them conventionally as well! The recipes have been tested with both sous vide and conventional methods.

I’ve also included a few that use sous vide as the main cooking technique, as well as some that use a combination of methods.

In The Effortless Sous Vide Cookbook you will find more than 100 recipes that have been tested in my own kitchen, as well as those of other top home cooks, including Julia Child, Nigella Lawson, and Wolfgang Puck.

You’ll also learn how to use sous vide machines, find the best foods for sous vide, and get tips from my professional chefs.

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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

The Food Lab includes an entire chapter about how to use science to improve your cooking.

Some of the topics include: simple sous vide method for poaching eggs and tenderizing chicken; a home fermentation process for making sauerkraut; the science behind the perfect omelet; and how to make a perfect chocolate cake.

This book contains two parts. The first part is a set of scientific techniques for making simple, quick, and easy-to-make recipes. The second part is a collection of various types of recipes.

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Mastering the Art of Sous Vide Cooking by Justice Stewart

It explains everything you need to know to master sous vide cooking.

It includes the basic information you need to know before beginning the process of making sous vide.

You will learn how to make amazing soups, stews, sauces, breads, pasta, meat, poultry, seafood, and more with the sous vide method.

You can use your sous vide equipment for up to a year before you need to clean it. This book includes information on how to choose and buy a sous vide machine and how to care for it.

There are also recipes and tips for making soups, stews, sauces, and more with the sous vide method.

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Best Sous Vide Cookbooks for Sous Vide Masters

This question has been asked by many readers and is one that I have thought about a lot. Here is my answer:

The first cookbook I ever purchased was ‘Gourmet Cooking with a Convection Oven’ from Williams-Sonoma.

This book is a great intro to Sous Vide cooking, but does not go into any great detail as to why you would want to do this, and how it differs from traditional cooking.

However, it is still a very good book and I think you should get it if you are a beginning Sous Vide chef.

I also recommend that you get ‘Mastering the Art of French Cooking’ by Julia Child. This is the classic textbook on French cooking and has some amazing photos.

It is also one of the most important books ever written on French cooking. I have read this many times, and have come back to it time and time again.

The Complete Sous Vide Cookbook: More Than 175 Recipes with Tips and Techniques by Chris McDonald

The cookbook is about more than cooking. It covers sous vide technology, tips, and techniques.

This is my cookbook for the Sous Vide Precision Cooker. There are more than 150 recipes that cover all aspects of Sous Vide cooking from prepping to service.

I explain the sous vide process and techniques in great detail as well as provide tips, tricks, and techniques for making the most of your new sous vide machine.

There is also a comprehensive glossary of sous vide terminology at the end of the book.

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Under Pressure: Cooking Sous Vide by Thomas Keller

This book covers all the steps of cooking under pressure. It explains what the pressure cooker is and how to use it.

It also discusses the various types of pressure cookers, the different ways to cook sous vide, and many more.

The recipes are mostly from the French Laundry in California, but there are a few recipes from other famous restaurants such as The French Laundry in New York and Le Bernardin in New York.

The book is not that easy to read as it’s very long, with over 300 pages. However, it does give a good introduction to cooking under pressure.

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Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet

Nathan Myhrvold is a renowned chef who has won multiple awards for his work. He is best known as the author of Modernist Cuisine, the world’s most widely read book on cooking.

Chris Young is an award-winning food writer and co-author with Myhrvold of Modernist Cuisine, and Maxime Bilet is one of America’s premier chefs, with restaurants in New York, San Francisco, Los Angeles, and Las Vegas.

Modernist Cuisine: The Art and Science of Cooking is an interesting book. It is an encyclopedia of culinary arts with a little bit of science thrown in for good measure.

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What is sous vide cooking?

Sous vide cooking is a process that cooks food by immersing it in a water bath at a low temperature.

The food is sealed into an airtight bag which is then submerged in a water bath at a precise temperature. A timer allows you to keep track of the time the food has been in the bath.

As the water temperature rises, the food is cooked slowly. Sous vide is French for under vacuum, so the airtight bag prevents any air from entering the bag, thus keeping the food “under vacuum” as it cooks.

Why cook using sous vide?

Sous vide is great for cooking because it allows the food to be cooked perfectly all throughout, without drying out or overcooking.

If you put raw meat into the oven, you could end up with dried-out meat, and if you try to cook it at a low temperature, you may overcook it.

By cooking with sous vide, you get perfect results every time.


The best sous vide cookbook for home cooks is, without a doubt, the sous vide cookbook. It’s a good place to start if you’re new to sous vide cooking and want a complete guide.

If you have been cooking sous vide for a while, then you might be looking for some tips on how to perfect your technique and learn some new recipes.

If so, then I recommend checking out this book.

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