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Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins - all that is sous vide cooking, and more.The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works.Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz´ special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables.The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers.With amazing photography, fantastic design and excellent food styling - this is a sous vide book as only Antoniewicz can write it.

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1 Theory

Explaining the important basic principles of sous vide, including background knowledge, and how to use sous vide sensibly.

2 Meat

When cooked at between 56 °C and 72 °C meat becomes very tender. The more connective tissue there is, the longer the cooking time.

3 Fish

Cooking temperatures between 38 °C and 65 °C and top fresh quality achieves excellent results.

4 Vegetables

These are cooked at temperatures of between 68 °C and 98 °C. Raw vegetables can be marinated "in their own juices".

5 Fruit

The sous vide process enhances the taste of fruit without it oxidising. Marinating works well with the fruit sealed in a vacuum pouch.

6 Service

Basic recipes, glossary, recipe index - in short, everything that makes this book easy to use!

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Antoniewicz, Heiko
1965 in Dortmund geboren, hat Heiko Antoniewicz seinen ausgezeichneten Ruf als Koch im Laufe der letzten 20 Jahre an vielen Stationen unter Beweis gestellt. Heute ist er Geschäftsführer der Antoniewicz GmbH. Er steht als Berater in Sachen Produktentwicklung und Qualitätsmanagement Unternehmen aus Gastronomie und Industrie zur Seite. Als Trainer gibt er sein Wissen in Seminaren und Kochkursen für Profis und Privatköche weiter. Sein Technologie- und Wissenstransfer hat ihn zu einem international anerkannten Experten gemacht. Seine Leidenschaft für innovative Themen und außergewöhnliche, überraschend unkomplizierte Rezepte findet in seinen fünf Büchern Ausdruck, die alle zu Bestsellern avancierten und ausgezeichnet wurden, teilweise sogar als "Best in the World".

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