Sous Vide Cooking
My book, Sous Vide for the Home Cook, came out in 2010. You can order the second edition directly from the US or UK publisher.
My book has over 200 delicious recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, shellfish, vegetables, fruits, legumes, ice cream bases, sauces, and yogurt. I first cover the basics of sous vide cooking with “learn by doing” sections; then I have a 10-page table with times and temperatures for every cut of meat or type of vegetable you’re likely to come across; this is followed by over 200 detailed recipes; and finally chapters on equipment, food safety, a select bibliography, and an index.
Purchase the Book
- Buy new copies in the US from this SousVide Supreme site .
- Buy new copies in the UK from this SousVide Supreme site.
- Buy new copies in Germany from Vac-Star.
- Errata
Guide
I posted my guide in 2008. Many consider it the definitive free reference on sous vide cooking.
Chapters:
- Food Safety
- Basic Technique
- Fish Recipes
- Poultry Recipes
- Beef Recipes
- Pork Recipes
- Mathematics of Sous Vide
- Equipment Recommendations
Translations:
Interviews/News
- We're hiring a mathematician at Breville USA to work with me. Please apply if you want to leverage math and physics to make better, smarter appliances.
- Inducted into the Sous Vide Hall of Fame from the International Sous Vide Association, as part of the 2021 Sous Vide Summit.
- Interview with Darrin Wilson for his Fire & Water Cooking podcast in April, 2021.
- Joined the Breville | Sage | PolyScience team in July, 2019.
- Joined the ChefSteps team in June, 2014.
- Second ACS Webinar: "Sous vide cooking for the holidays" in November, 2013. Slides (PDF 3.9MB) and transcript (PDF).
- ACS Webinar: "Sous vide cooking" in May, 2013, 541 attendees.Slides (PDF) and transcript (PDF).
- Interviewed by Jeff Potter for his book Cooking for Geeks.
- Interview with Martin Lersch for Khymos.org.
Review Article
- Int. J. Gastronomy and Food Sci., vol. 1(1), pp. 15–30 (2012). (ScienceDirect), (Preprint)
In other publications
Two chapters submitted for the CRC Press’ Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (2021):
Heat Transfer in Meat (PDF) and Sous Vide Cooking (PDF)
Nonlinear Waves
I've been researching nonlinear waves for the past 20 years.
Nonlinear Ocean Waves
- Nonlinear shallow-water wave pictures
- Phys. Rev. E, vol. 86, pp. 036305 (2012). (APS) (ArXiv) See photos here. Synopsis on APS's Physics.
Dispersive Shock Waves
- Phys. Rev. E, vol. 87, pp. 022906 (2013). (APS)
- Phys. Lett. A, vol. 377, pp. 555–559 (2013). (DOI) (ArXiv)
- Phys. Rev. E, vol. 80, pp. 016603 (2009). (APS) (ArXiv)
Integrability
- Recursion operators: Int. J. Comp. Math., vol. 87(5), pp. 1094–1119 (2010). (Taylor&Francis) (ArXiV)
- Painlevé test: J. Nonlinear Math. Phys., vol. 13(1), pp. 90–110 (2006). (JNMP) (ArXiv)