Now available in English, Viktor Stampfer's Sous-Vide is a must-have resource for the professional chef.

This cooking method, developed in the late 60s, has been accepted by first-class chefs for some time. Many routinely use this method in their cooking.

So that all chefs can experience the improved taste using the uncomplicated 'sous-vide' cooking method, acclaimed German chef Viktor Stampfer has created more than 70 recipes for this book: from the extra-tender braised calf cheeks with sautéed vegetables to succulent Alaskan halibut on curried vegetables or dumplings with cherry.

Ingredients in the recipes are given in metric units. Full-color photographs illustrate the dishes.

Contents

• The correct temperature for cooking sous-vide
• Definition and history
• Basic requirement
• Quality and hygiene
• Basic cooking techniques
• Equipment and accessories
• Applications

The Recipes

• Fish
• Poultry
• Meat
• Dessert

Glossary
Index

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