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Sous-vide cuisine | Joan Roca & Salvador Brugues

Sous-vide cuisine | Joan Roca & Salvador Brugues

$160.00 USD
$160.00 USD
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Bilingual Edition: Spanish/English

Joan Roca and Salvador Brugués (El Celler de Can Roca) are aware of the importance of VACUUM COOKING as a tool for many professionals.

Vacuum packing as a culinary technique, not merely a preservation method. This is the first premise of this work. Even today, some reluctance persists, associating vacuum packing solely with industrial processes and the exclusive goals of profitability, productivity, and extending a product's shelf life. But beyond these practical advantages, vacuum packing can serve a purpose much closer to the culinary arts themselves: the pursuit of the highest quality.

Joan Roca and Salvador Brugués's primary interest in applying sous-vide cooking has always been its contribution to improving cooking methods, minimizing the harsh effects of traditional methods. By combining the principles of preservation and sous-vide cooking, Joan and Salvador have established a new culinary technique. While it requires rigorous initial training, once its processes are mastered, it yields excellent results and efficiency, 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 working system that, among other revolutionary advantages, allows for the quick and immediate cooking of vacuum-sealed products during restaurant service. Following the authors' approach, the book describes the characteristics of preservation, cooking, and vacuum-sealed cuisine, ultimately revealing the remarkable advantages and spectacular results of this technique in the recipes of El Celler de Can Roca: the best example of sous-vide haute cuisine.

Joan Roca and Salvador Brugués laid the foundations for a culinary technique of enormous value, fundamental for the evolution of future cuisine.

Montagud Editores, 2014
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