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Sous-vide as a culinary technique has grown in popularity over the last few years and now more than ever the advantages of such cookery methods are only coming to be realised.
Joan Roca and Salvador Brugués’ main interest in the application of sous-vide cookery has always been in the improvement of the cooking process, with the goal of minimising 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 allows for the achievement of great results, both in regard to quality and the presentation of the preparations, as well as an added organisational and practical aspect to 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.
Following the approach of the authors, throughout the book they describe the characteristics of conservation, the preparation and the sous-vide cooking process and in the end, discover the numerous advantages and spectacular results obtained using this technique with the recipes of El Celler de Can Roca: the best example of sous-vide “haute cuisine”.
