SOUS VIDE MADE SIMPLE: 60 Everyday Recipes for Perfectly Cooked Meals

Lisa Q. Fetterman

Ten Speed Press
October 19, 2014
ISBN-13: 9780399582011

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Lisa Q. Fetterman is the author of the bestselling cookbook Sous Vide at Home and founder and CEO of Nomiku, the first home sous vide immersion circulator. Since launching the company in 2012, she has been a highly sought-after speaker for both food and technology conferences and has been the subject of many feature stories in Wired, Make, and Forbes. She was named in the “30 under 30” lists by Forbes, Zagat, and Inc. Magazine. Survey and was honored at the White House Maker Faire. Lisa has also worked at some of the top restaurants in the country, including Babbo and Jean-Georges in New York City and Saison in San Francisco.

Your weeknight cooking game is about to be revolutionized with SOUS VIDE MADE SIMPLE, by powerhouse author and Nomiku CEO Lisa Q. Fetterman. This follow-up to the runaway success, Sous Vide at Home, features 65 recipes for easy meals using this popular slow cooking technique to its greatest effect.

SOUS VIDE MADE SIMPLE goes beyond meat and potatos and is packed with vegetables, lighter fare, and globally inspired food, like Salmon Tacos with Avocado and Chipotle, Cauliflower Steak with Capers and Lemon, Carnitas Quesadilla, and Thai Red Curry, as well as improved stand-bys like New England Pot Roast. From a tested author and trusted sous vide maker, and with every recipe lushly photographed, this book makes sous vide cooking accessible to every home cook and pleasing to every palate.

For years, sous vide machines were huge, expensive, and out of reach for the average home cook. The introduction of the Nomiku (a portable and affordable home sous vide machine) in 2012 propelled a sous vide revolution. The market for sous vide grows 30% each year—among the fastest growing market in kitchen appliances. Lisa Q Fetterman is one of the most trusted voices in this space, bringing her culinary expertise to home kitchens.

With the ever-increasing popularity of home sous vide machines, there is more need for weeknight friendly sous vide recipes. SOUS VIDE MADE SIMPLE satisfies this demand with foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home sous vide machine, and then stunning spin-off recipes for turning these into crowd-pleasing meals.


Serves 4 to 6 as a main, 6 to 8 as a side
40 minutes

Think of this dish as a slightly healthier potato gratin: all of the creamy, cheesy goodness, but with hearty, nutritious cauliflower filling the lead role. It’s wonderful as an indulgent but not-too-guilty weekday meal, accompanied by a nice green salad and crusty bread, but it can also be a luxurious accompaniment to a beef roast or whole roasted chicken.


  • 1 MASTER RECIPE, Cauliflower, just cooked or straight from the fridge
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups whole milk
  • Pinch of freshly grated nutmeg
  • 1/2 teaspoon chopped thyme
  • 1 1/2 cup grated Gruyere or sharp cheddar
  • Salt and freshly ground white pepper
  • 1/2 cup coarse bread crumbs (such as panko)
  • Flaky sea salt, such as Maldon or fleur de sel, for garnish
  • 1 tablespoon chopped fresh Italian parsley, for garnish

Preheat the oven to 45o degrees Fahrenheit.

Remove the cooked cauliflower from the bag, discarding any liquid in the bag, and thoroughly pat dry with paper towels. Using a paring knife or just your hands, cut or break the cauliflower into bite-size pieces. Set aside.

Heat two tablespoons of the butter in a medium pot over medium-low heat until bubbling. Add the garlic and cook, stirring constantly with a whisk, until fragrant but not browned, about 30 seconds. Add the flour and continue to stir, cooking for 1 minute. Add the wine and then add the milk in a steady stream, whisking constantly to avoid lumps. Increase the heat to medium and bring the sauce to a boil, stirring frequently. Reduce heat to a simmer and cook for 5 minutes, until the sauce is thick enough to coat the back of a spoon.

Remove from the heat and stir in the nutmeg, thyme, and 1 cup of the Gruyere, whisking until smooth. Season to taste with salt and pepper, then stir in the cauliflower to coat.

Lightly grease an 8-by-8-inch baking dish or casserole with butter. Add the cauliflower and sauce mixture and spread it into an even layer with the back of a spoon or spatula. Sprinkle on the remaining half cup of Gruyere, followed by the bread crumbs. Dot with the remaining one tablespoon of butter, then transfer the dish to the oven. Bake for 20 to 25 minutes, until golden brown and bubbly. Sprinkle with the flaky sea salt and parsley. Let rest for 5 to 10 minutes before serving.


Please use the following credit:

Reprinted with permission from Sous Vide Made Simple, copyright © 2018 by Lisa Q. Fetterman.

Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2018 by Monica Lo

Illustrations copyright © 2018 by Diana Heom

Contact: Lauren Kretzschmar


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