---
product_id: 42902485
title: "Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide"
brand: "jason logsdon"
price: "₨16791"
currency: LKR
in_stock: true
reviews_count: 10
url: https://www.desertcart.lk/products/42902485-amazing-food-made-easy-exploring-sous-vide-consistently-create-amazing
store_origin: LK
region: Sri Lanka
---

# Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide

**Brand:** jason logsdon
**Price:** ₨16791
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide by jason logsdon
- **How much does it cost?** ₨16791 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/42902485-amazing-food-made-easy-exploring-sous-vide-consistently-create-amazing)

## Best For

- jason logsdon enthusiasts

## Why This Product

- Trusted jason logsdon brand quality
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## Description

Full description not available

## Images

![Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide - Image 1](https://images-na.ssl-images-amazon.com/images/I/511t2qZYTNL.jpg)
![Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide - Image 2](https://images-na.ssl-images-amazon.com/images/I/513DxtzSUpL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    The BEST, most comprehensive Sous Vide Cookbook
  

*by W***D on Reviewed in the United States on July 8, 2018*

Unlike many sous vide cookbooks that languish with sous vide trivia, Jason does an excellent job of setting the stage with pithy commentary on important aspects of this cooking method.  Gladly, he does try to minimize technique for some topics that are obvious to me (e.g., removing air from bags; ℉ vs. ºC).More importantly, he rationalizes the reason for varying temperatures and times with regard to the type of food, the cut of meat, butcher's prep, source and the degree of doneness and texture. He differentiates between steak-like and braise-like meats with regard to temps and times.  He covers many ancillary topics such as the use of salt, marinades, vinaigrettes, sauces, pre-smoking, pasteurization, pathogens, sushi, brining, pre-searing, dealing with meat fat, and more.  Beyond giving you the means to judge the correct formula for cooking on your own, he provides ample tables (~20) as starting guidelines factored by doneness, texture, food type, etc..  These pieces of information (methodology & factors) are indispensable when I adapt recipes from my extensive cookbook collection to sous vide.The book's recipes are all accompanied by color pictures of the final product. Temps are given in both ℉ & ºC. He is conservative in the ingredient lists (unlike some that have enormous lists using hard to find ingredients or indirect references to other recipes). Recipes are given in chapters for beef & red meats, pork & boar, fish & shellfish, poultry, vegetables & fruits, infusions, eggs, dairy & deserts and ~30 end-note URL references.  The book is written well and carefully edited; I have not found any recipe errors.

### ⭐⭐⭐⭐⭐ 







  
  
    Even an English Major can do souz vide!
  

*by M***A on Reviewed in the United States on June 18, 2017*

Just what I was looking for.  Recipes are all over the internet.  Of course they are in the book too, but what I really needed was an explanation on how this works.  How does it pasteurize?  How does it tenderize? Does it render fat?  How well will seasoning and marinades work?  Now I can make my own decisions on how long to cook, how long to leave it, how best to treat meat before I put it in, etc.  And torching?  I didn't even know about that!  That's awesome!  But I did notice that you should have had a proof-reader.  ;)

### ⭐⭐ 







  
  
    Not for the fledgling Chef!
  

*by T***E on Reviewed in the United States on May 4, 2018*

Meh.  Just okay.  Not enough recipes -- 34 in all!!  It has useful information for the beginner but it stops there.  This is a print-on-demand book.  The print is big with small margin (great for folks who can't see).  The quality of the paper is poor.  I got a little water on it while cooking and it bled!  The best part of the book is the timetables.  If you question about how long and what thickness, this book does explain that.  But is it worth the price tag?  That is questionable since there are a lot of other, hardcover books, that are excellent with 100s of recipes which are many times better.  I love your site Jason, but it appears it was to hawk this book.

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-15*