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.
Founder of Creative about Cuisine
Technical manual on sous vide cookery with a real emphasis on the food safety behind this technique.
Chef, restaurant owner and partner
Executive Chef of Boqueria Restaurant