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Cutting-edge techniques used by the world's best chefs "The most important book in the culinary arts since Escoffier." — Tim Zagat
A revolution is under-way in the art of cooking. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavours and textures by using tools such as water baths, homogenisers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.
Volume n°2 "Technics and Equipment" contains a chapter devoted to Cooking Sous Vide. The authors present the first encyclopaedic guide to this increasingly popular technique in which food is vacuum packed in bags then cooked in a water bath or a water-vapor oven. More than 80 pages are devoted to discussing the benefits of this highly flexible way to cook as well as its special safety considerations. Everything the advanced cook needs to know to get started cooking with water baths is included.