cookbooks for the home sous-vide machine?

In searching the forum I didn't see much discussion of preferred sous vide cookbooks, other than the obvious Modernist Cuisine. We have just purchased a machine but are total novices in the process so we'd like to purchase some books too. The Thomas Keller seems very pricey, and then there are a slew of books whose distinction is hard to discern. Any recommendations? Thanks!

I picked up "Under Pressure" when Borders went out of business, and i can't say I'm impressed. It's really set up for the restaurant biz. I've been relying on internet recipes instead.

I just counted 5 sous vide books on my shelves and I have to say that the only reason I use any of them any more is for the time/temp charts for different foods; a quick search on the Internet can yield the same info. Sous vide is just one step in the preparation of a dish. The novelty of things like slow-cooked egg have long worn off. I mainly use mine for short-ribs, pork belly confit, and steaks - especially really thick steaks finished at very high heat.

I have Under Pressure too, but I'll admit I've only tried a handful of items from it.

I occasionally will hunt down cooking temps, times and the like on the web. Also, I recommend becoming a fan of Sous Vide Supreme on Facebook, where they post quite a few recipes. Their website can also be helpful. And occasionally there will be recipes on Serious Eats too. I'm currently trying to perfect my fried chicken with my SVS and will post more once accomplished, but my guidance was really derived from various sources, all on the internet.

Modernist cuisine at home has some useful info. But really, as Bill/SFNM points out - it's just time/temp* and you can put in any flavorings. Perhaps Just remember that salt and non-volatiles need to be in regular amounts and volatiles/aromatics can be reduced.

*Douglas Baldwin's treatise, "A Practical Guide to Sous Vide Cooking", is available online (published version is Sous Vide for the home cook)
You don't really need more.

"A Practical Guide to Sous Vide Cooking" is very helping guide for beginners. I like it.

Not a book, but you might want to check out the Cooking forum at egullet.com, which used to have quite a lot of discussion of home sous vide and I can see some threads are still pretty active. Nathan Myhrvold used to participate a lot at one time.

sazerac wrote:*Douglas Baldwin's treatise, "A Practical Guide to Sous Vide Cooking", is available online (published version is Sous Vide for the home cook)
You don't really need more.

By the way, you can get a lot of free info from Douglas Baldwin here.