Sous-vide Cuisine (Spanish and English edition) by Joan Roca & Salvador Brugués

Sous-vide cuisine from Joan Roca and Salvador Brugués is much more than just a manual: it is a true global reference on the sous vide cooking, presented here in Multilingual edition Spanish / English.

Far from reducing vacuum sealing to just a preservation method, the authors explore its Culinary dimension the noblest: that of the accuracy, of the Product compliance and of the quest for taste perfection.
This technique, when mastered, enhances flavors, preserves natural textures, and ensures even cooking, while optimizing the organization of a professional kitchen.

🔬 A scientific and sensory approach

The leaders of the Celler de Can Roca, one of the best restaurants in the world, detail the Physical and chemical fundamentals about sous vide cooking: temperature, duration, pressure, packaging, cooling, preservation. Each step is explained with rigor and pedagogy to allow for a total mastery of the culinary process.

By combining Technique and creativity, Roca and Brugués redefine the boundaries of modern gastronomy. The book highlights the tangible benefits sous vide cooking:

• a Gentle cooking and precise,

• a optimal preservation of flavors and nutrients,

• a better service time management in catering,

• and a waste reduction thanks to better control of portions and temperatures.

🍽️ The Excellence of El Celler de Can Roca

Through many iconic recipes, the authors demonstrate how sous vide allows for spectacular results, both in Texture than in Flavor.
The examples taken from the Celler de Can Roca illustrate how this method can transform gourmet cooking into an art of precision and sensitivity.

Readers will also discover some cooking protocols, of the Reference time and temperatures, as well as some technical drawings valuable for any professional or enthusiast wishing to deepen their knowledge of sous vide.

📚 An essential work

Written in clear and instructive language, this book is intended for both professional chefs than to the enlightened amateurs eager to understand the basics and subtleties of this technique.
Genuine Reference manual, it combines Science, practice, and aesthetics, illustrated with photographs and explanatory diagrams, all in the service of a avant-garde gastronomy.

With Sous-vide cuisine, Joan Roca and Salvador Brugués propose a revolutionary work method, allowing for cooking to order, improving service consistency, and striving towards a optimal quality to each plate.

⚙️ Article features

• Title: Sous-vide cuisine

• Authors: Joan Roca, Salvador Brugués

• Editor: Montagud Publishers

• Publication date: January 1, 2017

• Languages: Spanish / English (multilingual edition)

• ISBN: I'm sorry, but it looks like you've provided an ISBN, which doesn't contain text to translate. Could you please provide the text you would like translated from French to English?

• EAN13: 9788472121508

• Number of pages: 256

• Dimensions: 27.5 x 24.5 cm

• Weight: 1.7 kg

• Theme: Sous vide cooking, Culinary techniques, Modern gastronomy

• Type of work: Technical manual / professional cookbook