Sous Vide Cuisine/Cocina al Vacio: revised

Sous Vide Cuisine/Cocina al Vacio: revised

Joan Roca and Salvador Brugu├ęs
$155.00
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This updated and expanded edition of what has long been our most popular and detailed book dedicated to cooking sous-vide is now bilingual, containing full English- and Spanish-language text. Roca, the chef of the world-renowned El Celler de Can Roca in Spain, includes extensive additions to his tables of cooking times, including a wide range of ingredients. He also introduces a brining stage for many ingredients, and offers new discussions of his continuing refinement of technique in line with the expanding array of uses for sous-vide. As in the earlier edition, the book contains an ample selection of recipes for plated dishes in which sous-vide plays a role, and the same helpful samples of HACCP plans.

Cloth. Color photographs throughout.


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