These delicious fall recipes [are] a great place to start." Just as Hugh Acheson brought a chef‘s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook’s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. In ‘Sous Vide: Better Home Cooking,’ chef Hugh Acheson makes an airtight case for the convenience and consistency of a method once limited to restaurant kitchens. . Hugh Acheson (born November 5, 1971) is a Canadian-born chef and restaurateur.He owns four restaurants in Georgia, and serves as a judge on the reality cooking competition show Top Chef, and as an Iron Chef on Iron Chef Canada. There are plenty of top-notch home cooks who are still not so sure about sous vide cooking, and let’s be clear: Hugh Acheson gets it.“I was raised in kitchens that didn’t have that kind of technology,” says the Athens, Georgia-based chef. Acheson was married to Mary Koon, a Georgia native … The principles of sous-vide (French for "under vacuum") cookery are simple: seal the raw food in a vacuum-sealed plastic pouch, then submerge it in a water bath that is kept at the final temperature you want to serve the food.. Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL’S BEST COOKBOOKS BY FOOD & WINE . Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. There are plenty of top-notch home cooks who are still not so sure about sous vide cooking, and let’s be clear: Hugh Acheson gets it. . Descirption: Just as Hugh Acheson brought a chef’s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook’s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. It was like… . Just as Hugh Acheson brought a chef’s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook’s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. Is Sous Vide the New Slow Cooker? . Sous Vide Better Home Cooking (Book) : Acheson, Hugh : Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. I also bought it because I was gifted a sous vide machine and had no idea what in the hell to do with it. . From left: Sous vide-pork belly; chef Hugh Acheson; strewed tomatoes. About Sous Vide. Sous Vide: Better Home Cooking is interesting and illustrative with loads of tips, and, while I'm a fan of the quirky Hugh Acheson, I don't think he was actually thoughtful of … --The Wall Street Journal "High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique . Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. .These delicious fall recipes [are] a great place to start.”—The Wall Street Journal “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique .

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