Sous vide was my obsession two years ago. I bought myself an Anova, and cooked pretty much everything
in it. I realized, after hours of waiting for foods to cook, with mixed results, that sous vide is very useful, but limited in its range. Itís easier, faster and gives better results, for example, to dump a pound of shrimp into seasoned boiling water, cover it, take it off the heat and let it sit for 10 minutes, then shock the shrimp in an ice bath. Itís foolproof, you donít have to mess with temperatures to a half degree, and you donít need any special and/or expensive equipment. I do use the Anova to make beef Wellington, though. It solves the problem of the pastry and the meat being done at different times; you wrap the sous vide tenderloin in pastry and cook it just long enough to brown the pastry and heat the cooked meat.
All of that said, I never got a book. I researched recipes, times, and temps on the Web. Anovaís website has lots of great recipes, and time and temp charts. They also have an app (of course), that has most of the info thatís on their website. There are also many other websites dedicated to sous vide cooking. If your dad has a tablet or iPad, (even if heís not great at using it), you could index some of the more informative websites and some recipes for him. I donít know how his health is, or if heís used computers a lot; my dad was 89 when he crossed the rainbow bridge, and was using his computer and Kindle Fire until the last day of his life (he did call me every now and then for tech support, though, lol).
Really sorry I canít recommend any books! Hereís a link,though, to a very informative website with cooking times and temps:
I hope itíll be of some use to your dad, and you! And try out that beef Wellington! People will be so
impressed; you donít have to tell them how easy it was!