Cookbooks

A Passion for Cooking
Item #: 04030
For more than 20 years, Kitchen Conservatory has hosted a parade of talented chefs who have generously divulged the secrets of their craft. In honor of the anniversary, this cookbook offers the best of delicious restaurant dining in St. Louis with recipes from over 100 chefs. 192 pages. $20.00

A Skillet Full Cast Iron Cookbook
Item #: cbsf
$16.95

As Always, Julia: The Letters of Julia Child and Avis DeVoto
Item #: 978054757748
With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. $15.95

Bake and Be Blessed
Item #: 0967465230
Father Dominic Garramone offers reflections, stories and recipes which show how one simple activity -- baking bread -- can teach us to grow spiritually and live more meaningfully. You don't have to be an experienced baker to enjoy this book. $15.95

Barefoot Contessa At Home
Item #: 1400054346
Barefoot Contessa at Home: "Something smells really good!" my husband, Jeffrey, exclaims every Friday night when he walks in the door. Most weeks, Jeffrey has been around the world and back and when he walks in that door, I want him to feel that he's really home. What he doesn't realize is that what feels very casual is, in fact, quite deliberate: the music is playing, all the lights are on, there are flowers everywhere, and chicken and onions are roasting in the oven. I didn't always know how to make a home. It took time and lots of experimentation. For me, the very best way of all to make a house into a home is to have the smells of good food coming from the kitchen. I hope in this book you'll find lots of recipes you'll want to make over and over again so that everyone who comes to visit will feel as much as home as you do. $35.00

Barefoot Contessa Back To Basics
Item #: 1400054354
Barefoot Contessa Back to Basics: When I talk about getting back to basics, I'm not talking about simple mashed potatoes or a plain roast chicken. What truly fires my imagination is taking ordinary ingredients and cooking them - or pairing them - in a way that "unlocks" their true flavors. This book is about how to cook the simple ingredients you can find in a grocery store and how to unlock their essences. Throughout, you will find updated classics, such as Roasted Tomato Caprese salad with slow-roasted tomatoes for that rich summer flavor all year 'round. The Roasted Pears with Blue Cheese pair a classic combination in a new way. On the grill, the Tuscan Lemon Chicken is the moistest, most delicious chicken with a marinade of fresh lemon juice, garlic, and rosemary. And when I serve the easiest Brownie Pudding for dessert, my guests think I'm just brilliant. $35.00

Barefoot Contessa Cookbook
Item #: 0609602195
The Barefoot Contessa Cookbook: At Barefoot Contessa we've made hundreds of thousands of banana crunch muffins over the year, so I know the recipe works. Grilled salmon salad, sugar snap peas with black sesame seeds, and fresh corn salad with basil – these are the dishes that made the store so popular over the years, and you can make them at home exactly as we made them at the store. Party dishes like roasted salmon with fennel, spinach pie, and pecan shortbread can wow your own guests. $35.00

Barefoot Contessa Family Style
Item #: 060961066x
Barefoot Contessa Family Style: Over the past three years, I've been lucky enough to be asked to speak to groups all over the country and I've met wonderful people. Each time I try to ask my audience, "What kinds of recipes would you like to have?" The response is always the same: people want more easy recipes that they can make for their families – and for the dear friends they consider close enough to be family. This idea of family is behind much of what defines my cooking style. I want everyone who comes to my house to feel like family. I'll share with you lots of the ways I do this when I entertain, setting the stage (or the table) for sharing, connecting, and creating a true sense of community. $35.00

Barefoot Contessa Foolproof
Item #: 013505497
Barefoot Contessa Foolproof is about planning a menu and coordinating everything so it all gets to the table at the same time. Ina Garten shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. $35.00

Barefoot Contessa How Easy Is That?
Item #: 978030723876
Barefoot Contessa How Easy is That? is all about saving time and avoiding stress. These aren't recipes with three ingredients that you can throw together in five minutes before dinner. These are tried-and-true Barefoot Contessa recipes that are easy enough to make but still have all that deep, delicious flavor that makes a meal so satisfying. These are recipes you'll make over and over again and you'll feel confident that they'll turn out perfect every time. $35.00

Barefoot Contessa Parties
Item #: 0609606441
Barefoot Contessa Parties!: I've always wanted to give great parties. From the time I was married in 1968, I loved planning parties, cooking, and getting together with my friends. But in the beginning, I did some truly awful parties. As time went on I learned what worked and what didn't. I learned that small dinner parties were often more satisfying than big cocktail parties, that easy food meant I would spend more time with my friends and we all had more fun, and that the music at a party is sometimes more important than the food. But most of all, I learned to stay focused: Parties are "recess" for grown-ups, and I want everyone to go home saying: "Wasn't that fun !" So now I plan everything with that goal in mind. $35.00

Barefoot in Paris
Item #: 1400049350
Barefoot in Paris: Americans think of French food as fancy food. We think of French restaurants as formal places where we’re always about to commit some hideous breach of etiquette. It’s true that some French food is elaborate and formal, but not all of it. What I love is simple, country French food, and I wanted to cook it in a way that was easy enough for me to use not only at Barefoot Contessa but also for entertaining at home. So, that’s what I did. For dinner, forget all those fancy sauces that either take hours to prepare or have to be made at the last minute when everyone’s hungry. In this book you’ll find plenty of traditional recipes, such as scallops Provencal and chicken with forty cloves of garlic, where the sauce actually happens in the cooking. And then there’s dessert. If you don’t even have ten minutes to make the crème brulee, just remember how French it is to serve a big bowl of fresh raspberries in season with just a dollop of crème fraiche and a cookie. $35.00

Breaking Bread with Father Dominic 2
Item #: 0967465214
The second Breaking Bread with Fr. Dom is loaded with tons of great recipes, including Cuban bread, Chanukah jelly doughnuts, Ethiopian ambasha, and much more. 128 pages of over 60 recipes and bread machine adaptations. Drawings illustrate bread-machine techniques, helpful tips on working with flours, yeast, and dough, plus an easy-to-reference format and a concealed spiral binding that keeps the cookbook open to the recipe you want. $19.95

Breaking Bread with Father Dominic 3
Item #: 0967465222
The third bread baking book from Fr. Dom, More Breaking Bread, offers pumpkin bubble spice ring and honey mocha bread. From classics like popovers to savory breads such as red onion focaccia and sourdough cracked wheat, this book contains 128 pages of over 60 recipes and bread machine adaptations. Drawings illustrate bread-machine techniques, helpful tips on working with flours, yeast, and dough, plus an easy-to-reference format and a concealed spiral binding that keeps the cookbook open to the recipe you want. $19.95

Cake Decorating Reference Manual
Item #: 486
A 20-page softcover reference guide with decorations created using over 75 of Ateco's most popular pastry tubes. All designs are actual size. $4.95

Cake Decorating: Beginner's Guide
Item #: 902-1232
The Beginner’s Guide makes decorating easy to learn and fun to do for everyone! Includes 15 fantastic cake ideas to decorate in 6 steps or less, how to bake and ice perfect cakes, how to mix any color icing with ease, step-by-step decorating instructions for stars, rosettes, drop flowers and more. Soft cover, 40 pages. $4.95

Cast Iron Way to Cook
Item #: MB1
This beautifully illustrated cookbook has a fully modern approach and you'll find that all the recipes make the most of fresh, quick and ready available ingredients. Each chapter is devoted to a different piece of Le Creuset cookware and features a step-by-step recipe to show you how to best use each piece. $25.00

Cookie Swap: Creative Treats to Share Throughout the Year
Item #: 978142360378
As a specialized form of potluck, a cookie swap has all the same traits that make a potluck so effortless to host. Guests share in the baking and cost burden by bringing their favorite recipes. Cookie Swap takes the popular idea of the cookie exchange party to new heights and new directions. This elegant entertaining book shows that the cookie swap is perfectly suited not only to holiday gatherings but also to garden parties, showers, children's birthdays, summer get-togethers, and more. By Julia Usher, 160 pages, soft cover. $19.99

CookWise
Item #: 0688102298
By Shirley Corriher, hardcover, 524 pages. The secrets of cooking are revealed in this book, which explains the hows and whys of successful cooking with over 230 great-tasting recipes. $30.00

Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
Item #: 0618515224
Spago’s pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking, Sherry Yard shares the recipes that propelled her to the top of her profession. Hardcover, 416 pages. $35.95

Elegant Sauce Video
Item #: 00303
Anyone can master basic cooking techniques and cook delicious food at home with step-by-step instruction and foolproof recipes. Don't just read a recipe, bring home a chef! This 30-minute video includes beurre blanc, hollandaise, mayonnaise, and more. $19.95

Eleven Madison Park: The Cookbook
Item #: 978-0-3165-09851-9
Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. Hardcover, 384 pages. $50.00

Essential Sauce Video
Item #: 00203
Master the kitchen by learning the essential sauces, including pan sauce and bechamel, in this 30-minute video. Recipe booklet included. $19.95

European Tarts
Item #: 978147912708
European Tarts – Divinely Doable Desserts with Little or No Baking, by Helen S. Fletcher. $24.95

Fish and Shellfish
Item #: 0688127371
Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. 464 pages. $40.00

Food Lover's Companion
Item #: 780764135775
This new edition of America's best-selling culinary reference book is bigger and better than ever. Food Lover's is the ultimate kitchen tool and an invaluable resource for any cook with comprehensive definitions of 6,000 food, drink, and culinary terms. $16.95

Herbal Cookery
Item #: 978096433933
From the kitchens and gardens of the St. Louis Herb Society. 176 pages, hardbound. $29.95

How to Be a Breadhead: A Beginner's Guide to Baking
Item #: 978193580637
Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, and guest instructor at Kitchen Conservatory, is the author of many popular bread cookbooks. A ''Breadhead'' is a dedicated baker, someone who bakes often, who thinks and dreams about bread and is not afraid to experiment. In this new book by Father Dominic, you'll learn more than just basic techniques - you'll find out why yeast behaves the way it does, how to substitute different flours in a recipe, and how to take a simple dough and make it extraordinary for a special occasion. Starting with tools of the trade, Father Dom takes you through the baby steps of baking all the way to beautiful loaves that will amaze and delight your family and friends. Special attention is paid to kneading a stumbling block for many beginning bakers and simple shaping techniques that can make your loaves look terrific. Softcover, 128 pages. $16.00

How To Cook Everything
Item #: 780028610108
by Mark Bittman $35.00

How To Cook Everything Vegetarian
Item #: 0764524836
by Mark Bittman $35.00

Joy of Cooking
Item #: 0684818701
This updated version of America's most enduring and trusted cookbook contains more than 4,500 recipes--including hundreds of new ones--plus an enlarged section on herbs, spices, and seasonings, and tips on cooking techniques, canning, and preserving. 1,000 line drawings. $35.00

Lemongrass & Limes
Item #: 0977152707
The delightful and engaging Naam Pruitt, who teaches delicious cooking classes at Kitchen Conservatory, wrote this wonderful introduction to Thai home cooking. $26.50

Maida Heatter's Book of Great Chocolate Desserts
Item #: 0740758160
Chocoholics unite! Maida's back and bringing the world's best chocolate recipes with her. Maida, of course, is Maida Heatter, sorceress supreme of all things chocolate. Now cocoa aficionados, food fiends, and master chefs everywhere can breathe a sigh of relief as Maida Heatter's Book of Great Chocolate Desserts, the classic New York Times best-seller, returns after ten years out of print. Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter's Book of Great Desserts to Maida Heatter's Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world. Chocolate creators know they can turn to Maida for tantalizing confections, cookies, cakes, pies, puddings, and sauces that transcend the ordinary and make for memorable dining experiences. Hardcover, 312 pages. $26.99

Mastering the Art of French Cooking, Volume 1
Item #: 0375413405
Soft cover. $30.00

Mastering the Art of French Cooking, Volume 2
Item #: 0394721772
Soft cover. $32.50

Meet Us in the Kitchen
Item #: 0963829823
The most recent cookbook from the Junior League of St. Louis, Missouri. This book includes recipes from old family favorites as well as special dishes from local restaurants. Hardcover. $22.95

Mini-Cocotte: 25 Sweet and Savory Recipes
Item #: PG2
Mini-Cocotte cookbook features 25 specially created recipes developed just for the mini cocotte and its versatile cooking and serving features. Classic recipes including French onion soup, chicken pot pie, and macaroni-and-cheese are featured throughout the fully illustrated cookbook. $15.00

Momofuku
Item #: 030745195x
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. Hardcover, 304 pages. $40.00

Momofuku Milk Bar
Item #: 978030772049
MOMOFUKU MILK BAR (Clarkson Potter; October 25, 2011) by twenty-nine-year-old pastry chef Christina Tosi is an answered prayer for throngs of fans who have clamored for the recipes for Christina Tosi’s riffs on childhood flavors and down-home classics. All of the bakery’s cult favorites are here from the sweet to the savory, including: crack pie®, a sugary-buttery confection as craveable as the name implies; compost cookie®, a chunky chocolate-chip cookie studded with crunchy salty pretzels, potato chips, and coffee grounds; cornflake-chocolate-chip-marshmallow cookie; cereal milk™ ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; kimchi and blue cheese croissants; and the volcano, an explosion of potato, lardons, and cheese. Illustrated with 100 color photographs by Gabriele Stabile. $35.00

On Food and Cooking
Item #:
By Harold McGee. The revised and updated twentieth anniversary edition of the classic "On Food And Cooking" features 90 percent new material, addressing the culinary mechanics, mysteries, and trends of the past 20 years. Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. $40.00

Perfect Pie Video
Item #: 00103
Learn how to make the most delicious pies in the world. Anyone can master the basic techniques and bake delicious pies at home with step-by-step instruction and foolproof recipes. Don't just read a recipe, bring home a chef! This 30-minute video includes apple, pumpkin, and lemon meringue pies. $19.95

Rook Cooks
Item #: 978098198028
This much-anticipated cookbook offers more than eighty favorite recipes from acclaimed chef and cooking teacher Lou Rook of Annie Gunn's restaurant. $35.00

Rose's Christmas Cookies
Item #: 0688101364
by Rose Levy Beranbaum (hardcover). Beranbaum, author of the bestselling Cake Bible has created a dazzling range of recipes from traditional favorites everyone will recognize to enticing new cookies never before seen, all crafted with reassuring reliability. Full-color photographs. $29.95

Sauces: Classical and Contemporary Sauce Making
Item #: 0471292753
James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. Hardcover, 656 pages. $49.95

Splendid Soups
Item #: 0471391360
Recipes and Master Techniques for Making the World's Best Soups (Revised) by James Peterson (hardcover). Creating the perfect soup is a challenge for home cooks and the most experienced chefs, and they must understand the basic skills. This comprehensive book begins with ingredients, continues with techniques, and concludes with more than 400 recipes. $45.00

St. Louis Chefs' Recipes
Item #: 978098601860
St. Louis Chefs’ Recipes, edited by Christy Marshall and George Mahe. This beautiful 168-page cookbook features 173 must-try recipes from 81 of the region’s most celebrated chefs, from local restaurants including Annie Gunn’s, Niche, Cardwell’s at the Plaza, The Crossing, Tony’s, Harvest, Agostino’s, Café Osage, Sidney Street Café, Home Wine Kitchen, Cielo, and many more. Lou Rook III (of Annie Gunn’s) created the Top of the Hill Farm Blackberry Crisp featured on the front cover. In addition, four favorite local chefs—Bill Cardwell, Gerard Craft, Jim Fiala, and Lou Rook III—were photographed and featured on the back cover. $19.95

St. Louis Days and Nights
Item #: 0963829815
Published by the Junior League of St. Louis, Missouri. This collection of recipes symbolizes the diversity of culinary specialties prepared in St. Louis kitchens. Since its humble beginning as a French fur trapping outpost more than 300 years ago, the city has attracted people with wonderfully rich ethnic traditions. St. Louis cuisine, which is as varied as day and night, has been strongly influenced by this melting pot of nationalities and customs. $22.95

The Art of Mexican Cooking
Item #: 9780307383259
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations. $30.00

The French Laundry Cookbook
Item #: 1579651267
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets." Winner of the 2000 IACP Cookbook Award. $50.00

The James Beard Foundation's Best of the Best
Item #: 978081187466
As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner by author Kit Wohl, along with sumptuous recipes, photography and a foreword by Martha Stewart. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner s path to the kitchen, all contained in a beautiful collector's piece. Hardcover, 240 pages. $60.00

The Perfect Finish: Special Desserts for Every Occasion
Item #: 9780393059533
The Perfect Finish by Bill Yosses and Melissa Clark is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts. 123 color photographs, 286 pages, hardcover. $35.00

The Pie and Pastry Bible
Item #: 978068481348
The Pie and Pastry Bible by Rose Levy Beranbaum is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries. Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles. All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge. 704 pages, hardcover. $50.00

Thursday Night Pizza: Father Dominic's Favorite Pizza Recipes
Item #: 978193337065
Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, and guest instructor at Kitchen Conservatory, is the author of many popular bread cookbooks. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust, flavorful homemade sauces, and savory toppings. Recipes include three different doughs, nine sauces, and dozens of pizzas like the Pesto and Prosciutto Appetizer Pizza, Muffaletta Pizza, the Denver Diner Pizza, Pizza Diavolo, and the Fig and Papaya Dessert Pizza. Softcover, 128 pages. $16.00

'Tis the Season to be Baking
Item #: 1933370057
Father Dominic Garramone ties reflections and recipes for the holiday season with Lessons from the breads of Christmas. In this collection, Fr. Dom relates nearly two dozen holiday baking traditions to scripture and shows the purpose behind holiday preparations. Learn about two very different Christmas breads -- the German stolen and the more recent Saint Bede tradition of "Bambino Bread" -- that represent the Christ Child in swaddling clothes. Bakers, holiday traditionalists, and fans of Fr. Dom will not be disappointed in the originality and enthusiasm of the recipes. $12.00

Under Pressure: Cooking Sous Vide
Item #: 1579653510
Under Pressure: Cooking Sous Vide by Thomas Keller, hardcover, 295 pages. "Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, "introduces cooks to one of the most important culinary innovations of modern times." An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. "Thomas Keller and his chefs," McGee continues, "illustrate the powers of precision heating with dozens of dishes that wouldn't be as fine, or even conceivable, without it." "Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. $75.00