Joan Roca and Salvador Brugues
Montagud Editores SA
In English or in French

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 minimising the aggressive effects that traditional systems produce. Following the approach of the authors, throughout the book they describe the characteristics of conservation, the preparation and the sous-vide cooking process to, 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”.