Comments on: Upcoming books on sous vide

By: Eyal Netanel

Eyal Netanel — Sun, 02 Aug 2009 09:53:05 +0000

According to Amazon Viktor Stampfer's book is also in english.

By: Vakuum

Vakuum — Fri, 19 Jun 2009 21:31:19 +0000

I can absolutely recommend this book – it is worth every cent – as a beginner in the professional sous vide cooking I#m learning every day from this book

By: Nieuw boek van El Bulli voor maar 35 euro ! « Blog voor culifreaks

Nieuw boek van El Bulli voor maar 35 euro ! « Blog voor culifreaks — Sat, 15 Nov 2008 20:07:05 +0000

[...] is really no end to all the exciting books that will appear this fall! I just learnt from the molecular gastronomy mailing list that the book [...]

By: Angela

Angela — Sat, 19 Jul 2008 10:10:37 +0000

Thanks for mentioning The Fat Duck book! I knew that there was one in the works but had no idea it was coming out this year. One for the Christmas list, methinks.

By: veron

veron — Tue, 08 Jul 2008 13:40:53 +0000

I’m so looking forward to this book. I hope he’ll have applications for desserts so I’ll have an excuse to get the thermal circulator from Polyscience .

By: Martin Lersch

Martin Lersch — Tue, 08 Jul 2008 09:25:57 +0000

Steve: Yes, I seem to recall that there was something about Nathan working on a sous vide book in the egullet thread on sous vide (where he has made significant contributions!). In the lab I would certainly use a centrifuge so separate out solids, but gelatin filtration is more practical, I agree. I've made strawberry consomme once. I've received feedback that agar filtration is quicker, but I haven't come around to try it yet.

By: kindageeky

kindageeky — Tue, 08 Jul 2008 05:27:31 +0000

Hi Martin, On "Gourmet's Diary of a Foodie" they interviewed Nathan Myhrvold and he mentioned that he was working on a book in this area as well. I'm pretty sure you already know about this guy, but here's a piece on him in wired. One other thing that stood out on the show was his use of a centerfuge to remove particulates from fluids, making a clear tomato consomme; a more practical approach to this might be Harold McGee's technique with gelatin filtration ... have you tried this yet? Ciao for now, Steve

By: kompottsurfer

kompottsurfer — Fri, 27 Jun 2008 16:00:27 +0000

Hi Martin,
you can find a few interesting sous vide recipes in our new book “Verwegen kochen”, also informations about history and development of sous vide.

http://blog.rewirpower.de/index.php/2008/06/24/molekularkuche-verwegen-kochen-heute-erschienen/

best regards
klaus

By: Weston

Weston — Thu, 26 Jun 2008 08:06:12 +0000

Reading Ideas in Food I think they sous vide everything at 65C it seems to work for them