Sous-vide — an easy access to a gentle cooking technique!

The new way of cooking! It is simply impossible to prepare meat, fish, vegetables and fruit in a more indulgent and delicious manner! Using the sous vide method, food is being shrink-wrapped in a plastic bag “in vacuo”. It is then to be cooked at a stable, low temperature in a water bath over a prolonged period of time. The advantages are pretty clear: Cooking under airtight conditions saves vitamins, offers a perfect food texture and flavors while the liquids can’t leak out.

“Sous-Vide” explains the theory and basic concepts of vacuum cooking in a comprehensive and profound way, while giving an overview on the necessary equipment. This book offers the perfect entry into this extra-class cooking technique with more than 60 creative recipe ideas to try out.

• Awarded the gold medal 2013 from the “Gastronomische Academy Deutschland e.V.“
• Winner of the GOURMAND WORLD COOKBOOK AWARDS 2013 in Germany in the category „Best Professional Cookbook“
• The new definition of indulgence and taste! Process, temperatures, heat-seal techniques
• Everything about theory and basics of Sous Vide cooking
• Simply explained: more than 60 creative recipes to cook
• Brilliant Food-photography and Layout


Look inside the book
Click thumbnail to view pdf.

Order book via amazon:
German edition
French edition
Spanish edition
Dutch edition


The authors / the photographer

Daniel Esswein

Food and cookbook photographer
in Frankfurt on the Main


+49 (0) 69 91318297
+49 (0) 152 54250642