Bests & Worsts Reviews from Amazon

I'm a home cook, and I've been cooking sous-vide for almost 3 years now with an immersion circulator. When I first started cooking sous-vide, I purchased Thomas Keller's "Under Pressure", and was woefully disappointed with the recipes contained within. I started looking to the internet for resources on how to cook sous-vide, and what I found was a lot of discussion about what temperatures to cook certain ingredients at, but not full recipes. Fast forward to 2016, and I'm happy to say that Sous Vide at Home is truly a cookbook focusing on sous-vide with the home cook in mind. From addressing food safety concerns (regarding cooking temperatures, bacteria, and plastic bag safety) for beginners to introducing new recipes for the experienced, I found this book to be a wonderful resource of sous-vide cooking at home, and a must-have. I really appreciate that Fetterman takes the time to include instructions on a do-ahead strategy for most of the recipes in the book, so that one can sous-vide what is necessary ahead of time and then finish the dish afterwards. I think it's probably the first time where I've looked at a cookbook and felt like I wanted to cook every recipe in the book, and felt like I actually could, because the instructions are so clear, and it doesn't require a lot of fancy (or expensive) ingredients or equipment. One of the other wonderful things about this book is that she takes the time to include recipes from all parts of a meal -- not just appetizers, or entrees and dessert, but she even has a recipes for cocktails and sauces that you can prepare sous-vide.