I bought this book last year and have no regrets. If you are looking to improve your knowledge about sous-vide cooking, I recommend this book.You can find it here but priced at over 200 british pounds.
Sous Vide Cuisine
by Joan Roca
Salvador Brugués
Foreword by Wylie Dufresne
Now available in English, Sous-Vide Cuisine is a first-class, practical manual for the professional chef.
Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide.
In Sous-Vide Cuisine, Roca and Brugués not only illustrate every technical aspect of sous-vide cookery, but also demonstrate the potential for creative applications in the recipes. This book will help chefs to better understand and employ sous-vide as a means to improving the way they cook.
Contents
Introduction
Low temperature cooking, mastery of an ancient technique, by Hervé This
Joan, Salvador and El Celler
Chapter 1: Sous-Vide Definition and Uses: Storage, Cooking, Cuisine
How Sous-Vide is Applied to Foods: Techniques and Materials
Types of containers
Gases
Vacuum packaging equipment
The vacuum sealing process
Chapter 2: Sous-Vide for Food Storage
Introduction
How long is the shelf life of vacuum-sealed foods?
Factors That Alter Foods
Temperature and Sous-Vide Storage
Cold
Cooling equipment
Heat
Complementary Processes for Sous-Vide
The MAP tecnique (Modified Atmosphere Packaging)
Sous-vide as a complement for other traditional cooking methods
Chapter 3: Sous-Vide Cooking
Advantages
Types of Sous-Vide Cooking
Indirect cooking
Direct cooking
Double Cooking
Complementing sous-vide with traditional cooking methods to improve the product’s final result
Concept Recipe for Indirect Cooking
Suckling lamb shoulder with ewe’s milk
Concept Recipe for Direct Cooking
Warm cod with spinach, Idiazabal cream, pine nuts and Pedro Ximénez reduction
Concept Recipe for Double Cooking
Foie gras with honey, citrus and vanilla-saffron infused milk
Foods and Sous-Vide Cooking
Chemical alterations
Physiological alterations
Other alterations
Technical Fundamentals
The oxygen free atmosphere
Airtight containers and the effects of pressure
The time/temperature relationship
Factors that determine correct time/temperature values
Cooking times for various ingredients
Cooking Equipment and Thermometers
Cooking equipment
Thermometers
Chapter 4: Sous-Vide Cuisine
The Process
Stages
Sous-Vide Cooking Step-by-Step
Fish
Meats
Vegetables
Plan for Hazard Analysis and Critical Control Points (HACCP)
Organizational Benefits and Complementary Applications of Sous-Vide Cuisine
Organizational benefits
Complementary applications
Recipes
Fish Sous-Vide
Meats Sous-Vide
Special Sous-Vide Cooking Applications and Sous-Vide Without Cooking
Desserts Sous-Vide
