Sous vide is not a technique that's easily pursued at home: There aren't many recipes out there, or much equipment that's suitable for use in private kitchens. And because sous-vide cooking combines low temperatures with an anaerobic environment, chefs must take care to keep food safe by learning how to properly control temperature; cool cooked food swiftly; and minimize bacterial growth with methods like surface sterilization, marinades, and all-around kitchen cleanliness. Still, there are a few places to start. Egullet's thread on the subject, which Wolfert directed me to, is probably the most helpful source in English. Most books on the subject are available only in foreign languages, although this one, by Joan Roca, Spain's master of the technique, has now been translated. More approachable is this nice sous-vide salmon recipe, which Bruce Cole has posted on his great food Web site, Saute Wednesday. Wolfert has adapted her crockpot for sous-vide cookery (even though it isn't capable of maintaining ultra-low temperatures). She'll have several sous-vide recipes for home cooks in her revision of her classic The Cooking of Southwest France, due this fall.