SV really does not need a cook-book , if a cook-book is a collection of Rx's
your SV results will improve dramatically once you understand that
1 ) Time for cooking relates to tenderness of the final item. too much Time for certain meats will result in ' mealy-ness '
2 ) Temperature of the bath relates to " doneness " : traditional Rare , medium and well. as the temperature of the bath increases , meat juices are squeezed out of the meat as it contracts .
in the same manner as a traditional braise : the braised meat will be very tender , but on its own , have a ' dry ' feel in the mouth.
Fat is not well rendered with SV at the ideal temps for cooking the meat. Fat needs fairly high heat to " melt "
I have the D.E.Baldwin book , and have had it a long long time. Ive only used the temp tables and they are very useful.
I checked this book out of the library so many times , I bought it :
https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064
it is a more tradition cook-book , w tantalizing pictures and Rx.s that seem to be well thought out.
this book , more a meat book
https://www.amazon.com/Secrets-Butcher-Select-Prepare-Every/dp/0316480665
talks a lot about types of meat , and how to cook meat , with s section that quite complete on understanding SV as a cooking technique.
I reviewed it on eG , and the price went up ! but is back down now .
https://forums.egullet.org/topic/157667-secrets-of-the-butcher/?tab=comments#comment-2180402
if you take your time here on eG going thorough the various SV threads , you will learn more, effective information that many many commercial books combined.
SV does certain things , not everything . but what SV does well , it does very very well once you understand what its doing
its very different than differential cooking , which is conventional cooking : using a heat gradient ( hot pan , hot oven , hot grill ) the surface of the meat will be much higher
on the outside , then the center . that can be good and not so good.
keep experimenting
and keep a notebook of your work . this is very important over time
It been said here on eG that a " Red Engineering lined notebook works best "
Bon Appetit !
