Customer Reviews

Sous-Vide Cuisine

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From the moment you open the book you are given a wealth of information that currently is not available in School, with that being said, this book should be included as a part of any serious culinary institutions required reading.

While there are recipes this is more of how this technique came about and the advantages. The advantages are large benefits to restaurants not so much for the home chef. I would recommend this to anyone thinking of buying the equipment. It may be an expensive book but it may save you money.

If you are serious about being a chef, you must own this book. Only a few copies are printed in English (relatively speaking), so take advantage of this while you can. This is destined to become a collector's item and will increase in value over the years.