Does anyone know if there are any good Sous-vide cooking magazines, or any good regular cooking magazines that also cover the subject of Sous-vide?
I haven’t seen anything that is regular only occasional articles. I think web sites are your best source.
Tonight I picked up the book “The Food Lab” and it has a lot of great information in it. Plus it’s so heavy that I get my daily exercise in. Everyone that loves to cook should have this book.