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Recommended by

Dakota Weiss

Executive Chef and owner of Estrella

This was my first experience with Sous Vide cooking. This book at the time when it came out was cutting edge cooking. It explains the reasoning and all explanation you need for this great way to cook that has changed most chefs kitchens in my opinion.

Russell Brown

Founder of Creative about Cuisine

Technical manual on sous vide cookery with a real emphasis on the food safety behind this technique.

Marc Vidal

Executive Chef of Boqueria Restaurant

David Higgs

Chef, restaurant owner and partner