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
Hubertus Tzschirner (oJ) – Since the beginning of 2010, Hubertus Tzschirner presents his workshops and seminars on fairs around the world, revolving around the main topic of his Innovative Cuisine – “Sous-Vide”. From the identifying of processes to the implementation of new techniques into old cooking procedures, Hubertus Tzschirner teaches master cooks and chefs a new definition of culinary indulgence and taste in his courses.
Prof. Dr. Thomas A. Vilgis (o.r.) received his doctorate in physics from the university of Ulm, wrote his habilitation treatise at Mainz university and held post-doctoral positions in Cambridge (UK), London and Strasbourg. He was head of a work group for statistical physics of soft matter at the Max Planck Institute for Polymer Research, as well as head of a experimental group for “soft matter food science”. He is co-editor of the magazine “Journal Culinaire – culture and science of eating” and has published several books on the science of cooking and the physics and chemistry of food.
Daniel Esswein – Daniel lives and works as a photographer in Frankfurt/Main. He is responsible for the food-photography on numerous cookbooks. Apart from 4 GAD Gold-medals he has won the „Gourmand World Cookbook Award“ for the best cookbook photography in Germany twice and in 2015 he was on the “Gourmand” short list for the worlds best cookbook photography.
Apart from that, Daniel works as a photographer for the food industry, food trade, gastronomy as well as for various magazines.