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Sous-vide cooking, Joan Roca
Sous-vide cooking, Joan Roca
Regular price
137,75 €
Sale price
137,75 €
Regular price
145,00 €
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Descripción
Descripción
Bilingual Edition: Spanish/English. Available in other languages
Hardcover
24 x 27 cm
256 pages
ISBN: 978-84-7212-150-8
Joan Roca and Salvador Brugués (El Celler de Can Roca) are aware of the importance of SOUS VIDE COOKING as a tool for many professionals.
Sous vide as a CULINARY TECHNIQUE and not merely a preservation system. This is the first premise of this work. Even today, there is still some reluctance that associates sous vide with industrial processes and exclusive purposes of profitability, productivity, and extending a product's shelf life. But beyond these practical advantages, sous vide can serve an objective much closer to culinary art understood as such: the pursuit of maximum quality.
Joan Roca and Salvador Brugués' primary interest in applying sous vide has always been its contribution to improving cooking, in order to minimize the aggressive effects produced by traditional systems. Combining the fundamentals of sous vide preservation and cooking, Joan and Salvador establish a new culinary technique that, although it requires very rigorous initial training, once its processes are mastered, allows for good results and yields, both in terms of the quality and presentation of the dishes, and in the organizational and practical aspects of the kitchen and restaurant.
Thus, they propose a new work system that, among other revolutionary advantages, allows products to be cooked sous vide with quick, on-demand cooking during restaurant service. Following the authors' approach, the book describes the characteristics of sous vide preservation, cooking, and cuisine, finally revealing the remarkable advantages and spectacular results of this technique in the recipes of El Celler de Can Roca: the best example of "haute cuisine" sous vide.
Joan Roca and Salvador Brugués lay the groundwork for a culinary technique of enormous value, fundamental for the evolution of future cuisine.
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