Immersed: The Definitive Guide To Sous Vide Cooking

Philip Preston's Immersed makes learning about Sous Vide cooking easy for anyone. Addresses all key aspects of Sous Vide cooking including safety, equipment and best practices. 65 recipes provide a base further Sous Vide culinary explorations. Includes contributions from Wylie Dufresne, Johnny Iuzzini, Bruno Goussault, Thomas Keller, Nick Kokonas, Nathan Myhrvold, Chris Young and other top chefs, restaurateurs and culinary experts. Whether you're just starting or already well along your Sous Vide journey, you'll find Immersed an outstanding source of the inspiration and information you need to take control of your kitchen.

Philip Preston is the President of PolyScience and an avid inventor and home cook. His childhood was spent watching his Belgium-born mother create wonderful food and he was steeped in the family business founded by his father. Over the course of several decades, he has helped pioneer modern cooking by bringing laboratory techniques to the kitchen. PolyScience is the leading manufacturer of sous vide circulators which are used in the finest kitchens here in the United States and across the globe. Throughout the years, he has appeared as a judge on Iron Chef America, served as a presenter for Next Iron Chef, and has been featured in Food & Wine magazine and Time Magazine. His work in the culinary arts has made him a three-time winner of the Star Chef's Award for Technology, Food Network's Tasty Technology Award, and winner of Madrid Fusion Technology Award. He lives in the Chicago area where he is actively developing an urban farm with his wife, Alissa, and their three children.