For student orders log on HERE

 

Items labelled "Zero VAT" are zero-rated. This means that they're taxable for VAT, but the VAT rate is zero per cent.
I.e. the price shown on the item is the price you pay, and if you are VAT registered there is no VAT to claim back.
Sous-vide Joan Roca & Salvador Brugues Zoom Sous-vide Joan Roca & Salvador Brugues 20% off
  •  
  •  
  •  
  •  
  •  
2 Reviews
Was £110.00 ex VAT £132.00 inc VAT £110.00 ex VAT £132.00 inc VAT
£110.00 (Zero VAT) £88.00 (Zero VAT)

Select

Summary

Options
Sous-vide Joan Roca & Salvador Brugues
- +
Item in stock: Usually despatched within 2 working days (mon-fri)
£110.00 (Zero VAT) £88.00 (Zero VAT) £110.00 ex VAT £132.00 inc VAT

Sous-vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous-vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous-vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest for maximum quality. Joan Roca and Salvador Brugues main interest in the application of sous-vide has always been in the improvement of the cooking process, with the goal of minimizing the aggressive effects that traditional systems produce. Uniting the fundamentals of conservation and sous vide preparation, Joan and Salvador establish a new culinary technique that, although requiring rigorous training to master, once understood permits the obtainment of great results, both in regard to quality and the presentation of the preparations, as well as an organizational, practical aspect of the kitchen and restaurant as a whole. Thus, they propose a new work system that, among other revolutionary advantages, allows for the rapid cooking of sous-vide products upon order during the regular service time of the restaurant. Following the approach of the authors, throughout the book they describe the characteristics of conservation, the preparation and the sous vide cooking process to, in the end, discover the numerous advantages and spectacular results obtained using this technique with the recipes of El Celler de Can Roca: the best example of sous vide haute cuisine.

Published in ENGLISH

 

Additional Information

Product Code:VM1153
manufacturer:MONTAGUD

Reviews

  •   Feefo Reviewer 14 May 2017
    •  1
    •  2
    •  3
    •  4
    •  5

    Amazing book this is what you need to sous vedi

  •   Feefo Reviewer 25 February 2015
    •  1
    •  2
    •  3
    •  4
    •  5

    Fast delivery, easy to order but the payment process was a little slow, just took a long time to load the payment pages.

Back to top