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Sous-Vide Cuisine [IMPORT] (Hardcover)

by Joan Roca (Author)
5.0 out of 5 stars See all reviews (1 customer review)


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Editorial Reviews

Product Description
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.

Product Details

  • Hardcover: 192.0 pages
  • Publisher: Montagud Editores; 1st edition (2005)
  • Language: English
  • ISBN-10: 8472121127
  • ISBN-13: 978-8472121126
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
  • Amazon.com Sales Rank: #846,010 in Books (See Bestsellers in Books)


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4 of 9 people found the following review helpful:
5.0 out of 5 stars Sous Vide Cookery, November 8, 2007
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.
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