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.
I posted my guide in 2008. Many consider it the definitive free reference on sous vide cooking.
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)
I've been researching nonlinear waves for the past 20 years.