Sous-Vide Cooking In a Vacuum
By 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.