They Did the Work

I need to thank Joan Roca and Salvador Brugues for compiling, cataloging, and testing sous vide techniques and publishing their works in the book Sous-Vide Cuisine. They have answered many questions in their step-by-step practical approach to the technology. This book was first published in 2003 in Spanish, and my poor linguistics allowed for rough culinary extrapolation. After several years of ad-lib culinary development, it is a pleasure to have a researched guide with which I am able to solidify our own findings and be challenged to improve upon existing theories and activities. The book is well worth its $135.00 price tag. I have witnessed and taken part in many guessing games about sous-vide. It is a science, and this is the textbook.