---
product_id: 2592067
title: "Simply Sous Vide: Soups to Casseroles to Cakes"
brand: "cindy kowalyk"
price: "19393 Ft"
currency: HUF
in_stock: true
reviews_count: 10
url: https://www.desertcart.hu/products/2592067-simply-sous-vide-soups-to-casseroles-to-cakes
store_origin: HU
region: Hungary
---

# Simply Sous Vide: Soups to Casseroles to Cakes

**Brand:** cindy kowalyk
**Price:** 19393 Ft
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Simply Sous Vide: Soups to Casseroles to Cakes by cindy kowalyk
- **How much does it cost?** 19393 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/2592067-simply-sous-vide-soups-to-casseroles-to-cakes)

## Best For

- cindy kowalyk enthusiasts

## Why This Product

- Trusted cindy kowalyk brand quality
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## Description

Simply Sous Vide: Soups to Casseroles to Cakes

## Images

![Simply Sous Vide: Soups to Casseroles to Cakes - Image 1](https://m.media-amazon.com/images/I/51ld9qWWwxL.jpg)
![Simply Sous Vide: Soups to Casseroles to Cakes - Image 2](https://m.media-amazon.com/images/I/510eX3T3mNL.jpg)
![Simply Sous Vide: Soups to Casseroles to Cakes - Image 3](https://m.media-amazon.com/images/I/31C2h+qDDDL.jpg)

## Customer Reviews

### ⭐⭐⭐ 







  
  
    Broadening the scope of sous vide cooking
  

*by R***N on Reviewed in the United States 🇺🇸 on August 18, 2011*

Simply Sous Vide® is one of a number of relatively inexpensive books to come out recently regarding the sous vide method of cooking -- an indication that sous vide cooking is becoming mainstream and reaching the home user.  The recipes cover soups and starters; brunch; sandwiches and burgers; meat, poultry, and seafood recipes; side dishes; sauces; pastry dishes(!); and deserts.  I am looking forward to trying a number of these recipes -- the brandied mushrooms sound delightful, along with a steak. But there are also some surprising omissions, like corn-on-the-cob sous vide, and she cooks asparagus in a bag in boiling water.  Why?The author, Cindy Kowalyk, advocates cooking many of the dishes in dishware or containers such as a ramekin, which are then sealed in a food safe bag.  She claims to have a patent pending on the technique, but it seems doubtful that the patent office will actually award such a patent.This technique may be necessary for some of the dishes that have a structure to them, such as the puddings and custards, but many of the recipes can just as well be prepared in a Ziploc bag directly, using the Archimedes technique (immerse the bag in water to squeeze out the air before sealing the bag), or by using a chamber vacuum.The book is all recipes, with no photographs.  This was presumably to keep the production costs down.  Instead, the reader is directed to the author's web site for pictures and additional tips.There is a minimal (half-page) discussion of sous vide equipment, and no discussion at all of the food safety issues involved. If readers are not already familiar with those subjects, I would recommend a Google search for Douglas Baldwin's "Practical Guide to Sous Vide Cooking," or his book, "Sous Vide for the Home Cook."The times and temperatures suggested for many of the recipes seem rather arbitrary, but safe.  She recommends cooking brisket for 30 hours at 135F, whereas I prefer 72 hours at 131F.  She also recommends pre-searing meat, primarily in the interest of time when serving a party, whereas most sous vide practitioners recommend post-searing for a more robust flavor.The temperatures given are all in Fahrenheit, and the measurements are all in U.S. cups, teaspoons, tablespoons, pounds, etc., instead of the increasingly accepted and more precise metric gram weights.  International users take note!Recommended with reservations.

### ⭐⭐⭐⭐⭐ 







  
  
    simply sous vide recipe review
  

*by A***B on Reviewed in the United States 🇺🇸 on September 7, 2011*

I purchased my first sous vide machine and the author's book four months ago. I find the recipes to be well thought out, concise, and easy to follow. The book is also interactive. On her website the author does constant updates, has pictures, and links to her facebook page. On facebook she answers questions and has interesting postings of her meetings with chefs from around the world.The book allows me to build complete dinners, many which employ her new method allowing me to serve directly from the water bath to the table. This affords portion control and easy clean up. I just had a party in my condo. Served Sloppy Joes ( page 73 ), paired with the "Kicked up Corn on the Cob" ( page 187 ), adding potato chips and coleslaw. For desert, I prepared her Godiva Carmel Cheesecake the night before. This uses her new technique allowing creation of sous vide cake and individual servings directly to the table. Great and no fuss! I believe this may be the first review of her actual recipes and I highly recommend them!

### ⭐⭐⭐⭐⭐ 







  
  
    Simply Sous Vide: Soups to Casseroles to Cakes
  

*by J***N on Reviewed in the United States 🇺🇸 on March 22, 2013*

We are enjoying it very much. The title is just what the book says. It's a great way to expand on the many things possible to use the sous vide technique.There are some wonderful gourmet reciepes.We are looking forward to trying most of them.We feel it is well worth what we paid for it.

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-21*