Champions of Sous Vide

Every cook has their own take on sous vide, their own recipes, and their own favorite dishes.

Through our efforts at the International Sous Vide Association, we have worked more and more closely with some of the top sous vide chefs and authors. During these interactions, the conversation invariably turns to what dishes they absolutely love to make with sous vide.

This book stems from our desire to collect all of these amazing dishes in one fantastic resource that home cooks and chefs alike can find inspiration in.

Over the years we collected more than 70 recipes from 26 of the most well known names in sous vide. People such as J. Kenji Lopez-Alt, James Briscione, Elizabeth Kearney, Meathead, Scott "The Seattle Food Geek" Heimendinger, Jason Logsdon, Lennis Perez, Cole Wagoner, Stefan Boer, Lisa Marie Todd and Dale Prentice all contributed their favorite recipes.

Some dishes are common (72 hour short ribs and pork chops), some are unique (anyone up for crocodile or mackerel?), and some just make the classics so much better (good old-fashioned sous vide cherry pie!), but they all are incredibly delicious!

So if you are ready to explore the dishes that make the top sous viders in the world drool, then it's time to dive in and enjoy Champions of Sous Vide!

Through our efforts at the International Sous Vide Association, we have worked more and more closely with some of the top sous vide chefs and authors. This book stems from our desire to collect all of these amazing dishes in one fantastic resource that home cooks and chefs alike can find inspiration in.
Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 14 cookbooks which have sold more than 60,000 copies, including the best selling Modernist Cooking Made Easy: Sous Vide and the Official Instant Pot Sous Vide Cookbook. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites, Makin' Bacon, a website dedicated to helping food bloggers succeed, and is the president of the International Sous Vide Association.
Mike La Charite is a conference, meeting and event strategist. He is also a home cook who loves experimenting with new methods and technology. He started cooking sous vide in 2015, and it has become an integral part of his daily cooking routine. As co-founder of the International Sous Vide Association, he is excited to help create a network to not only share knowledge with each other and learn from the foremost experts in the field, but also to facilitate in-person engagement through conferences, meet-ups, and other means. When not working or cooking, he enjoys playing music and traveling the world with his wife, son and daughter.
Executive chef James Briscione is the first-ever two-time champion of Food Network's Chopped. He has since become a Food Network regular, serving as a host and judge on television as well as starring in original Food Network digital series and streaming platforms. James is a frequent guest on The Dr. Oz Show and was named one of People Magazine's 'Sexiest Chefs Alive.' Together, he and Brooke have authored four cookbooks, including their award-winning, best-seller, The Flavor Matrix (HMH '18). James cut his culinary teeth at the age of sixteen in the kitchens of Jubilee on Pensacola Beach. While in college in Birmingham, Alabama, James began crafting wood-fired oven pizzas for Chef Frank Stitt at Bottega Café. In his six years under Stitt's tutelage, James worked his way up to become chef de cuisine of the multi James Beard Award-winning Highlands Bar & Grill. In 2006 a new life and new challenges enticed him to shift his attentions to New York City. James moved to Manhattan to be with his now wife, Brooke, and to take a position at Daniel Boulud's iconic four-star restaurant, Daniel. As the sous chef of the private dining room, James cooked for a rotating roster of visiting celebrities and dignitaries. Eventually, James transitioned to The Institute of Culinary Education where he spent ten years as the Director of Culinary Research, training students and professional chefs alike on cutting edge culinary techniques. In the summer of 2018 James and Brooke returned to their hometown of Pensacola, FL to open Angelena's with Quint and Rishy Studer, the Great Southern Restaurant Group and Jean Pierre N'Dione.