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
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Order book via amazon:
German edition
French edition
Spanish edition
Dutch edition
Awards
The authors / the photographer
Apart from that, Daniel works as a photographer for the food industry, food trade, gastronomy as well as for various magazines.