Sous vide

  • Nathan Myhrvold et al.: Modernist Cuisine (2011, 2438p) ISBN: 0982761007
  • Douglas Baldwin: A Practical Guide to Sous Vide Cooking (free download)
  • Douglas Baldwin: Sous Vide for the home cook (2010, 272p) ISBN: 0984493603
  • Jason Logdson: Cooking Sous Vide: A guide for the Home Cook (2009, 74p) ISBN: 1449553702
  • Viktor Stampfer: Sous-vide: Garen im Vakuum (2008, 200p, bilingual edition)  ISBN: 3875150279
  • Thomas Keller: Under pressure (2008, )  ISBN: 1579653510
  • Jeffrey M. Farber: Principles of Modified-Atmosphere and Sous Vide Product Packaging  (1995, 464p)  ISBN: 1566762766
  • Sue Ghazala: Sous Vide and Cook-Chill Processing for the Food Industry (1998, 341p)  ISBN: 0751404330
  • Sara L Leadbetter: Sous-vide: A technology guide (1989, 22p)  ASIN: B0007BOL70
  • Jean-Francois Choain, Phillipe Noël: Le sous-vide et les technologies actuelles en cuisine (1999)  ISBN: 2862682632
  • Claire Calmejane, Jean-Charles Barrier: Le guide pratique de la cuisine sous vide (1998)  ISBN: 2862681091

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