Are you Sure?
"Professional Chefs" takes you to our business-to-business site. You're perfectly welcome to check it out, but you'll be leaving MyCuisineSolutions.Yes, continue to CuisineSolutions.com Never mind, I'll stay on MyCuisineSolutions.com
This special bundle features issues 1–6. Save $18 off the price of buying the magazines as individual issues.
Sous-Vide is a glossy semi-annual publication that examines the art of cuisine through a scientific lens. In each edition of Sous-Vide, you’ll find trending recipes, insightful food features, guides to the season’s best flavors, and up-close profiles of culinary stars and seasoned taste makers.
Sous-Vide Magazine Bundle - Issues 1–6
Learning sous vide methods elevates the home cook foodie to new heights. It is never too late to indulge your passion.
Having fun trying the recipes and adapting them to a home kitchen when I need to make changes.
This is a beautiful magazine with great technique ideas and interesting recipes
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."