Sous Vide Made Simple

“Sous Vide Made Simple is the perfect guide for harried folks with discerning palates who still want to eat a simple and delicious home-cooked meal. Filled with foolproof master recipes, gorgeous photos, meal prep tips, and tons of spin-off recipes, it’s a game changer!”— MICHELLE TAM, New York Times best-selling cookbook author and creator of Nom Nom Paleo“Lisa has truly made preparing restaurant-quality meals at home a simple and fun journey. Now she shares her knowledge of how to accomplish this with minimal effort in Sous Vide Made Simple.”— PAT LAFRIEDA, third-generation butcher, premier meat purveyor, and author of Meat: Everything You Need to Know“The Nomiku home sous vide machine, and Lisa Fetterman’s firstbook Sous Vide at Home, were a revelation in giving home cooks insight on chef secrets and the type of restaurant-quality meals possible with the Nomiku. In Sous Vide Made Simple, she and her team take a different approach, offering a book full of simple, delicious ways to feed your family while shortening your time in the kitchen and getting creative every day of the week.”— PREETI MISTRY, author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook Sous Vide At Home. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison.Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simpleas well as Sous Vide at Home.Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks includingThe Balsamic Vinegar CookbookandSavoring the Wine Country, and she is a co-author ofSous Vide at Home. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.

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