Cocina Al Vacio, La Sous-Vide Cuisine

  • ISBN: 9788472121508
  • Author: Roca Joan
  • Publ Date: 1899-12-30
  • Pages: 0
  • Binding: PB
  • ID - 155


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Sous Vide is basically the process of vacuum-sealing foods in plastic bags and cooking at a low temperatures, is a technique that, until now has been more widely used in Europe that in the United States. Here finally is an English translation of an excellent book on the subject from two pioneers of the technique Joan Roca and Salvador Brugues who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use.
There are detailed chapters on the equipment, materials and techniques on the general principles of sous vide cooking with precise cooking times and temperatures indicated for different applications as well as a selection of delicious recipes.

This product was added to our catalog on Monday 14 March, 2016.

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