science pressure industry processing

books:

Sous Vide : Cooking in a Vacuum
Viktor Stampfer

Matthaes, 2008

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall ...

1 review
Sue Ghazala

Springer Verlag, 1998

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE
I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.

Under Pressure: Cooking Sous Vide

11 reviews
Thomas Keller

Artisan, 2008

Not for the home chef.
This book is fantastic. Not at all for the home chef, but so what! For professionals, there are so many levels on which to you will enjoy this book. If you are an enthusiastic amateur, this is a great window into the standards and techniques of many of the world's best restaurant. THIS IS A MUST BUY!