Things that might help out.
Rubbermaid 12 Quart Food Storage Container
While you can Sous Vide inside a pot, it is a bit nicer to use a bigger container. This one is perfect as it fits into a refrigerator and is the perfect size to brine a whole chicken as well.
Get the Anova, or Joule one depending on which Sous Vide element you own. These are crucial for cooks longer than twenty-four hours where evaporation could become a problem. If your water evaporates entirely you could burn out the Sous Vide heating element.
Some of the desert recipes, especially the Chocolate Pots of Creme, require fairly precise ingredient measurement. Pickup a food scale for this.
Not strictly necessary for Sous Vide cooking, but wonderful for sauces and soups where you don't want to pour hot stuff out of a saucepan / pot and put it into a blender without burning yourself. You can find them at Target for ~$20-$35 generally speaking.
If you want to sear with flame and not a grill or cast iron, you'll need something to spread the heat evenly. Using a kitchen (brulee) torch without something to even the heat out is going to make getting a good crust tricky. This helps with that.
We first got the much cheaper Foodsaver V2244 and found it annoying to use. Due to some of the extra features, we sprung a bit more for the Foodsaver V4400 and love it. Its ability to marinade things that would normally take a few days or at least overnight in 10-15 minutes was the trick that did it for us. You can get this accessory to vacuum seal wide mouth mason jars. The rolls of bags that come with the Foodsaver are good, but the renewals are overpriced. We really like these rolls and have used them (literally) hundreds of times. We prepare, vacuum seal, and freeze much of the food we eat. These are fantastic.