Fetterman - Sous Vide at Home

MEASUREMENT CONVERSION CHARTS

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RESOURCES

Most of the ingredients called for in this book are readily available at your local Mexican bodega, Asian market, Indian spice shop, or the international aisle at a growing number of mainstream grocery stores. But if you cant track them down on foot, dont despair. You can find nearly any specialty ingredient online and have it shipped to your door. Here is a list of some of my favorite online resources for hard-to-find ingredients and specialty foods.

ALL-AROUND

Amazon
www.amazon.com
Caribbean jerk seasoning, cinchona bark, coconut vinegar, pandan leaves, premade mole sauces, toban djan, yuzu juice, yuzu kosho, etc.

Earthy Delights
www.earthy.com
(855) 328-8732 Yuzu juice, yuzu kosho, high-quality soy sauces, dried chiles (ancho, pasilla, and guajillo), fleur de sel

JAPANESE

Asian Food Grocer
www.asianfoodgrocer.com
(888) 482-2742 High-quality soy sauce, shichimi togarashi

MEXICAN

Alegro Foods
www.alegrofoods.com
Dried chiles (ancho, pasilla, and guajillo), prepared moles, Mexican (Ceylon) cinnamon

PHILIPPINE

Phil-Am Food
www.philamfood.com
(201) 963-0455 Pandan leaves, coconut vinegar

SPANISH

Despaa Brand Foods
www.despanabrandfoods.com
(888) 779-8617 Serrano ham, pimenton, Marcona almonds, piquillo peppers

SPECIALTY MEAT PRODUCTS

DArtagnan
www.dartagnan.com
(800) 327-8246 Moulard duck legs, Pekin and Muscovy duck breasts, rendered duck fat, curing salt, quail

SPICES

Kalustyans
www.kalustyans.com
(800) 352-3451 Mexican (Ceylon) cinnamon, Madras curry powder, cinchona bark, sumac, zaatar, various whole and ground Indian spices

Penzeys Spices
www.penzeys.com
(800) 741-7787 Dried chiles (ancho, pasilla, and guajillo), pimenton, Mexican (Ceylon) cinnamon, Madras curry powder, cinchona bark, sumac, zaatar, various whole and ground Indian spices

Walkerswood Caribbean Food
www.walkerswood.com
(876) 926-6449 Caribbean jerk seasoning

THAI

ImportFood.com
www.importfood.com
(888) 618-8424 Mae Ploy and Maesri Thai curry paste

ABOUT THE AUTHORS

AUTHOR BIOGRAPHY

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator. She has been honored at the White House Maker Faire, and was named on both Forbes and Zagat Surveys 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in journalism from New York University and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo and Jean-Georges in New York and Saison in San Francisco.

CO-AUTHOR BIOGRAPHY

Meesha Halm is the author of The Balsamic Vinegar Cookbook, Savoring the Wine Country, and more than twenty restaurant guides. She has been the local editor for Zagat Survey for 16 years, and her writing and food videos can be seen on The Food Network, Bravo, and Tastemade. Prior to her work as a writer, she was a cookbook editor at Collins Publishing.

CO-AUTHOR BIOGRAPHY

Scott Peabody is a professional chef with more than a decade of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for this book.

PHOTOGRAPHER BIOGRAPHY

Monica Lo is an experienced creative director and food photographer. She holds a degree in communication design at Pratt Institute, trained at The Institute of Culinary Education, and was mentored by Andrew Scrivani of the New York Times. Monica provided the photography and art direction for this book.