A number of books related to molecular gastronomy and food science will appear this fall – I’ve previously mentioned the Fat Duck and Alinea cookbooks. But there is more, much more! This time I would like to draw the attention to two books on sous vide which are due to appear in October. And notice how nice the titles compliment each other – one is under pressure, the other one under vacuum!
Thomas Keller, known from the French Laundry, Bouchon and per se, has written the book “Under Pressure – Cooking Sous Vide” (the Under Pressure title was also used by NY Times in a 2005 feature article on sous vide). According to the publisher, Keller and his chefs de cuisine have blazed the trail to perfection through years of trial and error and they show the way in this collection of never-before-published recipes from his landmark restaurants.
The book “Sous-Vide Garen im Vakuum” (Sous vide cooking under vacuum) by Viktor Stampfer (known from the Ritz-Carlton in Dubai) has received much less attention, but certainly deserves to mentioned. The title is in German, but do not despair – it seems to be a bilingual edition with German and English text (can anyone confirm this?), but so far it’s only available for preorder from the German Amazon. According to the publisher the book gives an introduction to the equipment used including sealing devices and recommended temperatures for cooking together with numerous recipes.
These are not the first books to appear on sous vide – enthusiasts have probably obtained one or more of the books by Roca, Farber, Ghazala, Leadbetter, Choain/Noí«l and Calmejane/Barrier – but I’m quite sure that the new books will complement these very nicely, and they will certainly be more available as several of the others have unavailable for some time.