Formats and editions:
- Spanish/English bilingual edition.
- French edition.
El Celler de Can Roca is the best restaurant in the world and with the highest possible classification in the world of gastronomy.
This new edition of Sous-vide cuisine highlights the generosity of this establishment in updating and revising the original edition.
Vacuum packaging as a culinary technique and not simply as a system for preserving food.
The main interest shown by Joan Roca and Salvador Brugués in the application of vacuum sealing was the contribution it made to improving cooking, in order to minimize the aggressive effects caused by traditional systems.
By combining the fundaments of food preservation and sous-vide cooking, Joan and Salvador established a new culinary technique. And while this requires very rigorous training at the outset, once its processes are mastered, it allows good results and performance to be obtained, both in the as pect of quality and presentation of preparations , and in the organizational practical aspects of kitchens and restaurants.
Thus, they proposed a new system of work which, among other revolutionary advantages enabled products to be cooked sous-vide, quickly and immediately during restaurant service.
Following the authors’ considerations, this book describes the characteristics of food preservation and cooking, and sous-vide cooking, in order to finally reveal the remarkable advantages and spectacular results of this technique in recipes from El Celler de Can Roca: the best example of sous-vide “haute cuisine”.
How sous-vide is applied to foods: techniques and materials
- Vacuum packaging equipment.
Sous-vide. For food storage
- Modified atmosphere packaging.
- Types of sous-vide cooking.
Foods and sous-vide cooking
- Cooking times for various ingredients.
- The process.
- Sous-vide cooking step-by-step
- Organizational benefits.