Under vacuum • publisher Matthaes | number of pages 328

Author: Heiko Antoniewicz Sous-vide, cooking in a vacuum, offers a huge range of applications for the professional in modern kitchens. Not only the delicacy and juiciness of the fish and meat dishes, the precise cooking option, the low weight loss during cooking as well as the preservation of nutrients, flavors and vitamins as far as possible, but also stress-free working. The prerequisites for excellent results are: the quality of the ingredients, the work processes that are tailored to the sousvide process, and the knowledge and understanding of this process. Heiko Antoniewicz, one of the pioneers among chefs, has been involved with this cooking process for years and gives seminars for chefs on "Sous-vide". He has summarized his practical experience in this book, which includes knowledge, applications, advice and tips, as well as over 70 basic recipes for sous-vide-cooked fish, meat and vegetable courses, and desserts. Often it is Antoniewicz's little tips on the sidelines that make the book so useful. Another focus is on the vacuum, chilling and regeneration. All important information on the type of bag used, vacuum, temperature and cooking time, to cool down and storage in a clear table for each recipe noted. It is also noteworthy that all recipes for water baths and for combi steamers are specified. All this makes this book a comprehensive standard work and recipe book for the sous vide cooking process. Modern in design, exceptional in photography and unparalleled in food styling - a true Antoniewicz. Awarded the Sibermedaille der GAD 328 Seiten 1st Edition 2011 Hardcover, 275 x 215mm ISBN: 978-3-87515-054-4