Once used only by professional chefs, sous vide—a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water—is now taking off with home cooks. But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start—how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Includes delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique.