La Cocina Al Vacio-Sous Vide Cuisine - Couverture souple

Roca Fontanet, Joan; Brugués Fontané, Salvador

Couverture souple

ISBN 10 : 847212150X ISBN 13 : 9788472121508

Editeur : Montagud Editores, 2014

Synopsis

Sous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at low temperatures, is a technique that, until now, has been much more widely used in Europe than in the United States. Here, finally, is an English translation of an excellent book on the subject from two pioneers of the technique, Joan Roca and Salvador Brugues, who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use.

There are detailed chapters on the equipment, materials and techniques on the general principles of sous-vide cooking with very precise cooking times and temperatures indicated for different applications, as well as a section of delicious recipes employing this new technique. Dozens of color photos illustrate the very detailed explanations.

Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide. Not a detail is left un-reseached from the history, sanitation, product selection, storage, multiple cooking applications, HACCP guidelines, and plenty of recipes. This book is the standard by which all others have followed.

Détails de l'édition

• Éditeur: Montagud Editores
• Date d'édition: 2014
• Langue: espagnol
• ISBN 10: 847212150X
• ISBN 13: 9788472121508
• Reliure: Broché
• Nombre de pages: 256
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible