This introductory guide to sous-vide cooking comes from the president of the leading US manufacturer of immersion circulators and includes notes and perspective from Bruno Goussalt, the French-born chef who is considered the pioneering developer of the technique. Following an overview of fundamental processes and advice on selecting proper equipment, there are more than forty recipes that range from jam and yogurt to carne asada and chateaubriand along with a selection of cocktails. Also included are tables of cooking times for various size and shapes of meat and seafood based on the extensive research done for Modernist Cuisine.
Hardcover. Color photographs throughout.