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.