If your are viewing this on iPad, just up to the right is a present titled "Rewards" Click on this to contribute the amount by selecting the reward you would like - if the campaign gets up. Like a finished, signed and delivered copy of the book to any where in the world for a $60 donation. Or for for $1500 I will come to your house and cook a 5 course dinner party for ten guests from the book.

Win a PolyScience sous vide professional -Chef series!
If you contribute $150 or more you go in the running for a sous vide to start you cooking the minute you get the cookbook.

We have reached are basic target and for this great achievement we give our supporters enormous thanks. If you have just landed here for the first time, this is still the cheapest place to get hold of our cookbook on sous vide, until the first of December.
This is where our story starts:
At home with sous vide - the cookbook has grown out of my passion for this method of cooking. About us; five years ago I sent an email to a UK business wanting to buy one of their shiny new sous vide cookers, the email came back 'do you want to buy 1 or did you want to become the importer'. This set me thinking - after 18 year at the pass maybe it was time to look at where the next 20 years would take me. So I bought 1 sous vide, then 5 and started taking them to hospitality distributors on my days off from the kitchen. We set up a website www.sousvideaustralia.com and assumed that they would sell. As it turned out it was lucky I didn't give up my day job!

After five years of cooking sous vide, selling sous vide equipment, giving free lectures at TAFE's and hours of cold calling and mail drops, my wife and I are both running the business full time and considered the Australian leaders in sous vide equipment, training, repair and advice.
This is were the book comes in; last April we received a beautiful hard cover cookbook in the mail with a single page note attached asking us to call a publisher about creating an Australian sous vide cookbook similar to the sample in the envelope. A year and a half later the text is written and being edited, the photos have been taken and the bill is coming for the printing costs.
This is where you come in! We have invested everything we have in to making this not just a cookbook on the latest and most exciting cooking method of the 21st century, but a truly beautiful journey of sous vide. The text and many of the basic recipes come from me, the stuff my 4 kids love to eat, family dinners and BBQ food. Then through facebook, twitter, Linkedin, my chef friends and PolyScience I have gathered sous vide recipes from around the world to create a cookbook that you will 'go to' for everything from scrambled eggs to that dinner party show stopper. See recipe contributors below.
Sous vide cooking is very simple, the food is beautiful, please help us show the world.
Chef in the studio kitchen from Mike Emmett on Vimeo.

Recipe contributors

The project already has strong support and crowd-funding will give people the opportunity to show their support financially.