Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) [Hardcover]

Sue Ghazala (Author)

Book Description

Publication Date: August 31, 1998 | ISBN-10: 0751404330 | ISBN-13: 978-0751404333 | Edition: 1

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Product Details

• Hardcover: 341 pages
• Publisher: Springer Verlag; 1 edition (August 31, 1998)
• Language: English
• ISBN-10: 0751404330
• ISBN-13: 978-0751404333
• Product Dimensions: 9.2 x 6 x 1.1 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #718,777 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars The Science of Sous Vide Cooking, December 26, 2008

By 

Marco Antonio Abarca (Colorado) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

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This review is from: Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Hardcover)

The Sous Vide method of cooking is the current craze among high end chefs. As someone who keeps up with this trend, I am always amazed by how little of the basic food science is understood by Sous Vides many proponents. Botulism is a real concern when cooking in an anaerobic environment. Understanding the time and temperature continuum is essential for producing safe food.

Sue Ghazala's text is the only book available that really discusses these important concerns. The book was written by and for food scientists. Nevertheless, a lay person who is willing to spend the time can with some effort follow the basic arguments. Again, this is a science text and if you are looking for receipes or how to instructions, you need to look somewhere else.

I believe it is just a question of time before a well meaning chef accidentily ends up killing or seriously injuring his or her clientele. The reason this has not happened yet is that in raw numbers, very little Sous Vide cuisine is being produced in Europe and North America. This book is a must purchase for anyone who is thinking about scaling up their Sous Vide production to a commercial scale. Highly recommended.

6 of 8 people found the following review helpful:

5.0 out of 5 stars FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE, May 7, 1999

By 

ERIC CARRE : [e-mail] (USA-CHICAGO) - See all my reviews

This review is from: Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Hardcover)

I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.