<p>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 Brugues 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</p>

Sous-Vide Cuisine

Joan Roca

Salvador Brugus

Montagud Editores

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Books by Salvador Brugus

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Sous-Vide Cuisine