{"title":"Sous Vide - Books","description":"","products":[{"product_id":"bk-geeks2","title":"Cooking For Geeks, 2nd Edition by Jeff Potter","description":"\u003cp\u003e\n\tWhile food itself hasn’t changed much in the past decade—wheat still has gluten, chocolate chip cookies are still delicious—our understanding and relationship with it has. And, as you’d expect, Jeff Potter’s second edition of \u003cem\u003eCooking for Geeks: Real Science, Great Cooks, and Good Food\u003c\/em\u003e comes packed with new recipes, scientific details, interviews, and labs.\n\u003c\/p\u003e\n\u003cp\u003e\n\tFor foodies who love to read, you’ll find new interviews with chefs and culinary pros. These include the practical side of the science. Airline chefs are always dealing with food at altitude, and who better to ask about eating and storing cheese than a researcher looking at how molds in cheese work? Indeed, we’re in a new generation of food science, where academics and chefs alike are studying food with new eyes on health, sustainability, and enjoyment.\n\u003c\/p\u003e\n\u003cp\u003e\n\tPotter updated the science and revised the recipes, adding new ones and tweaking existing ones, to make them manageable and fun for all levels of cooks. As before, the recipes are examples of the science, but many of them are also easy and delicious. Enjoy!\n\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991947174050,"sku":"BK-GEEKS2","price":31.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-GEEKS2-cooking-for-geeks-2nd-edition-by-jeff-potter-g00.jpg?v=1762382744"},{"product_id":"bk-lore","title":"On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee","description":"\t\u003cp\u003e\n\t\tFor two decades, Harold McGee’s \u003cem\u003eOn Food and Cooking\u003c\/em\u003e has reigned as the definitive work on food science for the home or professional cook. Exhaustively researched and clearly written, McGee’s book provides in-depth information on nearly every topic related to the kitchen, from bread to smoking and from proteins to spices. It is an amazing collection of knowledge on ingredients, dishes, methods, and processes. \n\t\u003c\/p\u003e\n\t\u003cp\u003e\n\t\tThis edition is the updated and expanded 20-year anniversary edition, loaded with helpful and instructive illustrations and revised content. This is the bible for those who wish to understand their cooking better. \n\t\u003c\/p\u003e\n\t\u003cp\u003e\n\t\tOn Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as \"molecular gastronomy.\" Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.\n\t\u003c\/p\u003e\n\t\u003cp\u003e\n\t\t\u003cem\u003eOn Food and Cooking\u003c\/em\u003e easily translates technical food science into home-kitchen-friendly science, and has also helped give birth to modern “molecular gastronomy” movement. It remains alone in its field for clarity, thoroughness, and accuracy. Written in bites small enough to devour, you’ll spend hours reading about topics you never knew you were interested in. \n\t\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991954481314,"sku":"BK-LORE","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-LORE-on-food-and-cooking-the-science-and-lore-of-the-kitchen-by-harold-mcgee-g00.jpg?v=1762382755"},{"product_id":"bk-foodlab","title":"The Food Lab by J. Kenji Lopez-Alt","description":"\u003cp\u003e\n\tWith a degree from MIT and eight years in restaurant kitchens under his belt, J. Kenji López-Alt set out to document the science behind superior cooking and make it accessible to everyone. The result is a book chock full of temperature details, with tested methods and recipes made simple and accessible.\n\u003c\/p\u003e\n\u003cp\u003e\n\tIn Kenji's own words, \"My job is simple: to prove to you that even the simplest of foods—hamburgers, mashed potatoes, roasted Brussels sprouts, chicken soup, even a...salad—are every bit as fascinating, interesting, storied, and delicious as what the chefs wearing the fanciest pants these days are concocting.\"\n\u003c\/p\u003e\n\u003cp\u003e\n\tWe are some of Kenji’s greatest fans and agree with Jeffrey Steingarten that \"(We) bet you can’t read even ten pages of it without becoming a better cook.\" In this book he teaches with precision and wit how time, temperature, and chemistry affect your food. We’re sure this will become your new favorite authoritative text for the kitchen.\n\u003c\/p\u003e\n\u003cp\u003e\n\tJ. Kenji López-Alt is the fuel behind Serious Eats’ culinary genius. The Food Lab makes the perfect holiday gift for the cook in your family. Pick one up today!\n\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991956185250,"sku":"BK-FOODLAB","price":34.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-FOODLAB-the-food-lab-by-j-kenji-lopez-alt-g00.jpg?v=1762382756"},{"product_id":"bk-cimeat","title":"Meat Illustrated by Cook's Illustrated","description":"\u003cp\u003e\n\t\u003cstrong\u003eMeat Illustrated\u003c\/strong\u003e\u003cbr\u003e\n\tA Foolproof Guide to Understanding and Cooking with Cuts of All Kinds\n\u003c\/p\u003e\n\u003cp\u003e\n\tPart cookbook, part handbook organized by animal and its primal cuts, \u003cem\u003eMeat Illustrated\u003c\/em\u003e is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine.\n\u003c\/p\u003e\n\u003cp\u003e\n\tMeat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba.\n\u003c\/p\u003e\n\u003cp\u003e\n\tIllustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.\n\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991957889186,"sku":"BK-CIMEAT","price":31.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-CIMEAT-meat-illustrated-by-cooks-illustrated-g00.jpg?v=1762382757"},{"product_id":"bk-school","title":"ATK: The New Cooking School Cookbook, Fundamentals","description":"\u003cp\u003e\n\tIn \u003cem\u003eThe New Cooking School Cookbook\u003c\/em\u003e, the experts at America's Test Kitchen have provided a full-blown culinary education. ATK has long been known for the merging of science and cooking, and this book takes that educative approach one step further. Multiple glossaries—of terms, off ingredients, of methods, etc.—fulfill the promise that anyone can learn to cook well.\n\u003c\/p\u003e\n\u003cp\u003e\n\tThe recipes are, of course, delicious, and there are plenty of them. With 400 recipes to cook through, each with the kind of technical instruction you need to get it right the first time, you'll be using this book for years to come, even after you become an expert. And if you already know how to cook, this deep-dive into why the recipes work is well worth your time.\n\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991968768162,"sku":"BK-SCHOOL","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-SCHOOL-atk-the-new-cooking-school-cookbook-fundamentals-g00.jpg?v=1762382765"},{"product_id":"bk-laundry","title":"The French Laundry, Per Se by Thomas Keller","description":"\u003cp\u003e\n\tOne of, if not the finest chefs in America, Thomas Keller has written a book of beautiful recipes for beautiful food. Keller is the recipient of a total of seven Michelin stars and he brings that attention to detail and care to this volume.\n\u003c\/p\u003e\n\u003cp\u003e\n\tThe recipes are not easy—this is not a book of 30-minute meals. Many of the dishes have multiple components and multiple steps. But that is to be expected for the calibre of food on offer here, and Keller gives straightforward, clear instructions for the components and the assemblies, including important doneness temperatures. If you love recipes that are projects, that take and reward time, this is the book for you.\n\u003c\/p\u003e\n","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991969357986,"sku":"BK-LAUNDRY","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-LAUNDRY-the-french-laundry-per-se-by-thomas-keller-g00.jpg?v=1762382762"},{"product_id":"bk-start","title":"Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly","description":"\u003cdiv\u003e\u0026lt;p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, \u0026lt;em\u0026gt;Start Here\u0026lt;\/em\u0026gt; is a must-have master class in leveling up your cooking.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;\/p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down \u0026amp; Get Saucy” to “Go to Brown Town,” “All About Butter,” and “Getting to Know Dough”—Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;\/p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e A one-stop resource, regardless of what you’re hungry for, \u0026lt;em\u0026gt;Start Here\u0026lt;\/em\u0026gt; gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;\/p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;p\u0026gt;\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e Packed with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, \u0026lt;em\u0026gt;Start Here\u0026lt;\/em\u0026gt; is culinary school—without the student loans.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u0026lt;\/p\u0026gt;\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Thermoworks","offers":[{"title":"Default Title","offer_id":45991972634786,"sku":"BK-START","price":31.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/BK-START-start-here-instructions-for-becoming-a-better-cook-by-sohla-el-waylly-g00.jpg?v=1762382765"},{"product_id":"keys-to-good-cooking-by-harold-mcgee","title":"Keys to Good Cooking by Harold McGee","description":"\u003cp\u003eMcGee's research brings factual clarity to a foodie world saturated with methods and recipes that contradict each other. \u003cem\u003eKeys to Good Cooking\u003c\/em\u003e isn't a cookbook, but an easy-to-read guide you'll want to have by your side in the kitchen to better understand the basic techniques \u0026amp; processes of cooking. Our ThermoWorks chefs and editors refer to it constantly.\u003c\/p\u003e\n\u003cp\u003eBest practices with methods and techniques that apply to any recipe are simply explained. Whether you're a novice in the kitchen or a 50-year culinary professional, this book is sure to take your cooking performance to new heights. As Mr. McGee himself says, \"The surest way to cook with pleasure and success is to cook with understanding.\"\u003c\/p\u003e\n\u003cp\u003eFrom abalone to zucchini, \u003cem\u003eKeys to Good Cooking\u003c\/em\u003e has the information you need to understand what's happening with your food. More enjoyment in the kitchen and better results are at your fingertips.\u003c\/p\u003e","brand":"Thermoworks","offers":[{"title":"Paperback","offer_id":46031240626338,"sku":"BK-KEYSP","price":16.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/7999\/7602\/files\/Book-McGee-keys-to-good-cooking-by-harold-mcgee-g00.jpg?v=1762382767"}],"url":"https:\/\/industrial-lab.thermoworks.com\/collections\/sous-vide-books.oembed","provider":"ThermoWorks","version":"1.0","type":"link"}