Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) by Sue Ghazala |
by Thomas Keller
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by Peter Lippmann
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics by Heston Blumenthal |
Formulas for Flavour: How to Cook Restaurant Dishes at Home (Conran Octopus Interiors) by John Campbell |
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A new culinary technique of immense value for professionals COMMENTS FROM THE AUTHORS... Sous-vide as a tool for storage, a tool for cooking or a culinary method? Our goal as chefs should really be to take advantage of all of the possibilities, together or separately, offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book, as a progression that involves three concepts of sous-vide: STORAGE, COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique.
A new culinary technique of immense value for professionals COMMENTS FROM THE AUTHORS... Sous-vide as a tool for storage, a tool for cooking or a culinary method? Our goal as chefs should really be to take advantage of all of the possibilities, together or separately, offered by this technique. We consider sous-vide cooking to be the culmination of an evolution in which each concept is a step forward that incorporates the former. And this is the way we propose our book, as a progression that involves three concepts of sous-vide: STORAGE, COOKING AND CUISINE. The last one implies an assimilation of the two former concepts and supposes the adoption of a new culinary technique.
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