Sous-vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous-vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous-vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest for maximum quality. Joan Roca and Salvador Brugués’ main interest in the application of sous-vide has always been in the improvement of the cooking process, with the goal of minimizing the aggressive effects that traditional systems produce. Uniting the fundamentals of conservation and sous-vide preparation, Joan and Salvador establish a new culinary technique that, although requiring rigorous training to master, once understood permits the obtainment of great results, both in regard to quality and the presentation of the preparations, as well as an organizational, practical aspect of the kitchen and restaurant as a whole. Thus, they propose a new work system that, among other revolutionary advantages, allows for the rapid cooking of sous-vide products upon order during the regular service time of the restaurant.
Main chapters features: How vacuum is applied to food, techniques and equipment; Vacuum process and recommendations; Vacuum and food preservation; Cooking through Vacuum; Sous-Vide Cuisine; Recipes
Over 100 colour and black & white photos throughout the book
Hardcover binding with clear jacket
About the author. Joan Roca. The traditional cuisine of Spain - from suckling pig to tortilla - has been in the blood of Joan Roca’s family for generations. But it is only with Joan and his two brothers, Josep and Jordi, that the Rocas have risen to fame with their two Michelin stars awarded to their restaurant El Celler de Can Roca in Girona. The stars are a direct result of years spent working in the kitchen, manipulating every detail to heighten the sensory experience of Spanish cuisine. Joan is also influenced by modern technology which is evident in the playful presentation of his dishes. This marriage of tradition and innovation has forged some surprising combinations, such as classic suckling pig cooked sous vide to perfection. It is this fusion of old and new that distinguishes him within the ranks of contemporary Spanish chefs.
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|Format||Hardcover binding with clear jacket|
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