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The Sous Vide Cookbook

Published by Weldon Owen
Distributed by Simon & Schuster
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About The Book

This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection.

Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts.

Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.


Chicken Thighs with Lemon, Honey & Green Olives

Coating the chicken thighs with a mixture of butter and honey before they go into the water bath gives them a particularly juicy, succulent texture, while a quick sear just before serving provides a flavorful caramelized finish.

2 tablespoons unsalted butter, at room temperature
1 tablespoon honey
Grated zest of 1 lemon
2 lb boneless, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1⁄2 cup chopped green olives
Flaky sea salt, for finishing
Fennel fronds or fresh herbs of choice, for garnish

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 150°F.

In a small bowl, combine the butter, honey, and lemon zest and mix well. Season the chicken thighs generously with kosher salt and pepper and rub all over with the butter mixture. Place the thighs and garlic in a vacuum bag, arranging the thighs in a single layer, and vacuum seal closed.

When the water reaches 150°F, lower the bags into the water bath and clip the top of the bags to the side of the water basin. Cook for 1–1 1⁄2 hours.

When the chicken is ready, remove the bags from the water bath, transfer the thighs to a large plate, and pat them dry.

In a large sauté pan over medium-high heat, warm the oil. Add the chicken, skin side down, and sear until golden brown, about 3 minutes. Transfer to individual plates and sprinkle with the olives. Finish with a sprinkle of sea salt and garnish with fennel fronds. Serve right away.

Water Temperature: 150°F

Time: 1–1 1⁄2 hours

Sealing method: vacuum seal


About The Author

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Product Details

  • Publisher: Weldon Owen (June 26, 2018)
  • Length: 64 pages
  • ISBN13: 9781681883984

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