Every low-temp recipe is basically the same: find the ideal temperature for your protein (135 for steak, 145 for pork and chicken, &c). Make a guess as to how much collagen is in the meat --- in other words, how tough is the cut? --- if there's lots, cook for 24-48 hours; if there's only a little, cook for 1-8 hours (you're good after 1).

A good place to start on equipment is Serious Eats; search for "sous vide" (again, we're abusing that term). The Cooking Issues website Dave Arnold ran had an excellent guide, but seems to be down.

If you want to geek out, here's the best setup I've seen online; I own a pro circulator and still want to build this thing:

http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-imm...

I learned using this book, which I quite like: http://www.amazon.com/Beginning-Sous-Vide-Temperature-Techni... You do eventually realize that all the recipes are kind of the same.

After that just Google for "sous vide <food> <spices>". There are a lot of people obsessed with this style of cooking who post their results.

There are ready made machines called Sous Vide machines that cost 140-500 bucks for consumer versions who do this too. Available on amazon.