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Sous-Vide Cooking (ITALIAN), Joan Roca
Sous-Vide Cooking (ITALIAN), Joan Roca
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95,67 €
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95,67 €
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99,50 €
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Descripción
Descripción
192 pages.
26x29 cm.
Illustrated in color.
Hardcover binding with 0.15 crystal dust jacket
LANGUAGE: Italian
Vacuum as a culinary technique and not as a mere preservation system. This is the first premise of this work. A certain reluctance still persists, due to the fact that vacuum is still associated with industrial processes and purposes related exclusively to profit, productivity, and the extension of a product's shelf life. But in addition to these practical advantages, vacuum can fulfill an objective much closer to culinary art understood as such: the pursuit of maximum quality. Joan's main interest when applying vacuum has always been the contribution this technique could make to improving cooking, in order to minimize the aggressive effects produced by traditional systems. By combining the basic principles of preservation and vacuum cooking, Joan and Salvador create a new culinary technique that, while requiring very rigorous initial training, allows, once its processes are mastered, to obtain good results and yields, both for the quality and presentation of the preparations, and for the organizational and practical aspects of the kitchen and restaurant. Roca and Brugués propose a new work system that, among other revolutionary advantages, allows products to be cooked sous vide with quick cooking times and on demand during restaurant service. Following the authors' approach, the book describes the characteristics of preservation, cooking, and sous vide cuisine to finally reveal 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.
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