Cookbook Giveaway – Sous Vide at Home

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody demystifies immersion circulation technology while providing easy recipes for the home kitchen. 

For more information on this title, please see our author interview post.

We are pleased to offer three copies of Sous Vide at Home to our EYB Members in the U.S. One of the entry options is to answer the following question in the comments section of this blog post:

Do you have a sous vide and if so what is your favorite thing to make?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 24th, 2017

Be sure to check your email spam folders for email notifications or check back on this post on the 24th for the names of the winners.


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  • rchesser  on  January 22, 2017

    I do have a sous vide, and still waiting for a vacuum sealer.

  • dbcurrie  on  January 22, 2017

    Yes! I've been cooking sous vide for a while. I think it's a tossup between tender meats like steak or rib roast … or tough meats like short ribs or oxtails. I use mine a lot!

  • lebarron2001  on  January 22, 2017

    I have a sous vide and my favorite thing to make with it is short ribs.

  • Felicity  on  January 22, 2017

    The next great challenge I want to work with is sous vide. I want to cook a steak at 65 degrees, lock marinade into fish. I have vacum sealer and have put the sous vide on my birthday list. I would love this book.

  • camtncook  on  January 22, 2017

    We've been cooking sous-vide for a while. I like to cook things ahead-chicken, steak and vegetables. That gives me a head start on dinner.

  • alexswang  on  January 22, 2017

    No I don't but is planning on getting one. I'd love to cook steaks using sous-vide.

  • emfdvm  on  January 22, 2017

    We have two devices. So far I think the lesser steak cuts benefit most from sous vide treatment. More tender and more flavor.

  • motherofpearl81  on  January 23, 2017

    I do not have a system yet but I plan on getting one very soon. My brother-in-law made us a prime rib using this method on New Years Eve and it was to die for! I would love to learn how to cook this way.

  • kgmom  on  January 23, 2017

    My favorite so far – steel cut oats. Easy and delicious!

  • Chef_Jen  on  January 23, 2017

    I've made some great pulled pork & pork belly.

  • bstewart  on  January 23, 2017

    No, but plan to get one soon — and look forward to making perfect steak.

  • ninaarahgnis  on  January 23, 2017

    I don't have one 🙁

  • Laura64  on  January 23, 2017

    I don't use mine nearly enough but our favorite meat to cook is pork. Ribs, tenderloin, roast – you name it. We've even done corn on the cob but I'm not sure it's any better sous vide.

  • rejcooks  on  January 23, 2017

    Have one, but haven't used it yet! Looking for inspiration.

  • ravensfan  on  January 23, 2017

    I don't have one but hope to get one soon.

  • AnnaZed  on  January 23, 2017

    I don't have a Sous Vide set-up yet; I passionately want one though.

  • JulesLP  on  January 23, 2017

    I have a Sous Vide, only used it once for a steak, looking forward to trying more.

  • lgroom  on  January 23, 2017

    Don't have one yet but I plan to get one as soon as I settle from an upcoming move.

  • sgump  on  January 23, 2017

    I do not–but, in skimming through the comments so far, I seem to be way behind the curve! (Either that or Eat Your Books subscribers/readers are on the cutting edge of kitchen technology.)

  • deucemom  on  January 24, 2017

    Yes, I received a SV circulater for a gift and use it at least once a week. Pork chops have been the best – as I tend to overcook them. Scallops last night were delicious.

  • MmeFleiss  on  January 24, 2017

    I love using my Anova for steaks.

  • alirov  on  January 24, 2017

    Yes, I do have one and I use it all the time! I think I make steak the most often with it although I got my mom a copy of this book and made a few things out of it before I gifted the book. Everything came out so good!

  • Siegal  on  January 24, 2017

    I'm dying to try mking it myself

  • SheilaS  on  January 24, 2017

    I have an Anova circulator. Most frequent uses: chicken breast (I like to flatten and then roll it up with pesto or prosciutto & cheese), salmon and just gently thawing anything from the freezer.

  • snowflake  on  January 25, 2017

    I have an Anova and a Joule. I have been cooking Sous Vide for many years beginning with a PID controller and a rice cooker! I do not have a chamber vacuum sealer because I am happy to use my Foodsaver. My favourite thing to cook this way is chuck eye steak/roast at 54.5°C for 24 hours.

  • DanieleK  on  January 25, 2017

    I gave my husband a sous vide for Christmas, but we have not made anything with it yet. We will probably make rib eye first.

  • rustwood  on  January 26, 2017

    We have 2 devices. Pork belly is pretty great, but prime rib worked really well too.

  • ktwalla  on  January 26, 2017

    I have the sous vide supreme and the anova I'm really loving sous vide bacon these days.

  • JensCooks  on  January 26, 2017

    We love short ribs, but right now we're into sous vide vegetables.

  • sarahawker  on  January 27, 2017

    I do not, but would love to try it!

  • dan.guarracino  on  January 27, 2017

    Yes! So far, I've only made steaks (ribeye and strip steaks). The recipes on Serious Eats (usually from Kenji) have been great!

  • mph993  on  January 27, 2017

    Yes we do! Our favorite is tuna confit, for salad or sandwiches.

  • dockhl  on  January 27, 2017

    Salmon, of course. Lamb chops…half-cooked /sous-vide turkey, carrots! So many fun things to learn 🙂

  • cocecitycook  on  January 27, 2017

    Have not made the investment yet. Would love to learn more about using a sous vide.

  • Wsneirson  on  January 27, 2017

    Just bought one. So far, amazing rare tuna steak. Looking to expand.

  • etesla  on  January 27, 2017

    Egg bites!

  • hippiechick1955  on  January 27, 2017

    Unfortunately, I do not have a sous vide but maybe nt too far in the future.

  • ltsuk  on  January 27, 2017

    I do not have one, closest I get is a slow cooker. A friend does sous vide and I love anything she cooks with it!

  • t.t  on  January 28, 2017

    I don't have one yet, but the best thing I ever had cooked sous vide was salmon.

  • linded  on  January 28, 2017

    I use my sous vide for perfectly cooked salmon, steak and poached eggs. I'd love to get a vacuum sealer, but for now I use a Food Saver.

  • clkandel  on  January 28, 2017

    I just got a sous vide for Christmas. So far I've used it to reheat fish and steak. Love that they don't overcook using this method.

  • donnadwalker  on  January 28, 2017

    I have a Joule and an Anova. My most frequent use is for (perfect!) Hollandaise. Our asparagus never had it so good. I also use for (Black) Cod, Chilean Sea Bass, and Duck Breast.

  • Katiefayhutson  on  January 30, 2017

    I don't have one yet but I have been wanting to use it for pastry cream and some various dessert applications.

  • SilverSage  on  January 30, 2017

    I have 2 units – one water oven and one circulator. I just love how it dies seafood of any kind.

  • auntietina  on  January 31, 2017

    So far my favorite thing I've made with my sous vide is salmon.

  • Teruska  on  January 31, 2017

    Looking forward to getting a sous vide. This book is intriguing.

  • mariehuntoon  on  January 31, 2017

    No, I don't!!!

  • jcw8  on  February 1, 2017

    I have an Anova and love it, I've only made steak so far but am looking to learn more about Sous Vide

  • Corinne  on  February 1, 2017

    I have had a Sous Vide Supreme and a commercial grade vacuum sealer for several years, and recently I bought a Joule. I like to cook tougher meats such as short ribs and pork for pulled pork in the Sous Vide Supreme because the water does not evaporate because the unit has a lid. I make great roast beef with chuck roast – pink throughout and very moist.

    I like to cook products that don't take more than a few hours with the Joule because I find that even covering the pot with plastic wrap, does not stop evaporation. The Joule is great for onsen eggs and hollandaise sauce, as well as large portions of scrambled eggs. I also like it for chicken breasts and pork tenderloin.

  • Sfgordon  on  February 1, 2017

    I have a vacuum sealer but not a sous vide. I put the vacuum sealer on my wedding registry two years ago, thinking I would also be able to find and register for a sous vide cooker with the functions I liked, but it never happened then. I want to revisit this now because I would love to try sous vide techniques on eggs and fish.

  • hellmanmd  on  February 1, 2017

    I have an Anova and a homemade SV rig, along with a chamber sealer. Love them both, especially for eggs, chicken breasts, and OMG-good-scallops.

  • thecharlah  on  February 2, 2017

    I don't but am curious…

  • annieski  on  February 3, 2017

    No sous vide.

  • Sofie168  on  February 3, 2017

    I have a sous vide but haven't tried it yet.

  • pandapotamus  on  February 6, 2017

    not yet!

  • niniacedo  on  February 7, 2017

    I just bought the anova precision cooker! And I loved it!. My favorite meal is pork confit.

  • MeganGarcia  on  February 10, 2017

    I don't have one yet, but I've heard a lot about using it to make great steaks and fish filets – it's on the wish list!

  • choppergirl  on  February 13, 2017

    I don't have one yet but hopefully soon

  • rosiedunningham  on  February 13, 2017

    I do have one and I love to marinade all meat and fish using it, especially tuna steaks!

  • bching  on  February 13, 2017

    We have a circulator and love to large meat cuts–steak, brisket, pork roast.

  • Jazzygecko  on  February 13, 2017

    We have an Anova and I made duck breasts tonight, finished off in cast iron with a late harvest Malbec reduction. Fantastic. So tender.

  • NancyLynn  on  February 13, 2017

    We love to make flan, wonderful texture.

  • Tarquinflimbim  on  February 14, 2017

    Chicken Breast for salad sold my new expensive devices to my wife. I enjoy all meats, and recently made short ribs and sauce for 24H – wonderful.

  • bethia  on  February 16, 2017

    I used to have a sous vide but it broke – this would definitely make me get a new one. I have my eye on a joule. We made an amazing porchetta.

  • landreotti  on  February 18, 2017

    No, but would love to give it a try!

  • jemans  on  February 20, 2017

    Yes! So far we have used it to cook incredibly tender meat, like pork for Cubans!

  • RSW  on  February 21, 2017

    Chinese Tea Eggs

  • Sunshine1  on  February 21, 2017

    I had a copy of this great book and a friend permanently borrowed it!!! We have done many of these recipes. Each weekend we would make something for breakfast and another for dinner. This wont disappoint!

  • Uhmandanicole  on  February 21, 2017

    I've never sous vide anything before, but I definitely want to try it. One of my good friends swears by sous vide!

  • Sandy.Toes  on  February 22, 2017

    I've hacked a sous vide cooker using a slow cooker. We're perfecting steaks currently, and loving it! A real sous vide stick is already on my wish list for next Christmas.

  • Scotsman61  on  February 23, 2017

    I do not have a Sous Vide, although I learnt the technique at college

  • PixieCat  on  February 23, 2017

    I don't have one yet, but I've been wanting one for a few years now.

  • topdawg11  on  February 23, 2017

    I have an Anova sous vide unit and my favorite thing to sous vide now is shrimp. The shrimp just comes out perfect.

  • dmkxr9  on  February 23, 2017

    Sous vide makes cooking steaks perfectly almost foolproof! Same goes for other meats that can typically dry out easily cooking by traditional methods

  • jahqdruh  on  February 23, 2017

    I don't, but I have been looking at the Anova and plan to buy one.

  • MaryCateBrooks  on  February 23, 2017

    Halibut, top with fresh mango salsa=Heaven

  • DanieleK  on  February 23, 2017

    We got a sous vide for Christmas but have not yet made anything. We'll probably start with eggs then move on to ribeyes.

  • JenniferAnne  on  February 24, 2017

    Yes. I make Korean Short Ribs, for one thing

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