- Series: Chapman & Hall Food Science Book
- Hardcover: 342 pages
- Publisher: Springer; 1998 edition (August 31, 1998)
- Language: English
- ISBN-10: 0751404330
- ISBN-13: 978-0751404333
- Product Dimensions: 6.1 x 0.9 x 9.2 inches
- Shipping Weight: 1.7 pounds (View shipping rates and policies)
- Average Customer Review: 3 customer reviews
- Amazon Best Sellers Rank: #3,356,098 in Books (See Top 100 in Books)
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Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) 1998th Edition
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Top customer reviews
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.