Sous-vide - Viktor Stampfer.

This cooking method, developed in the late 60s, has been accepted by first class chefs for some time. The 'Top Hundred' routinely use this method in their cooking. So that everyone can experience the improved taste using the easy and uncomplicated 'sous vide' cooking method, Viktor Stampfer has created over 70 recipes: from the extra tender braised calf cheeks with sautéed vegetables to succulent Alaskan halibut on curried vegetables or dumplings with cherry ragout – each is a delight. German english edition. Hardcover, Over 100 photos, 255 pages.