Gevacumeerd koken onder druk (Thomas Keller)
The world's best book on sous vide cooking, written by 3-star chef Thomas Keller, known in English as "Under Pressure").
Top chef Thomas Keller reveals the secrets of cooking under vacuum in his beautiful book Sous-vide. This way of cooking, in which flavors and textures are optimally preserved, is now also available to the enthusiastic amateur chef. By vacuuming meat, fish and vegetables and then letting them cook at a constant temperature, you can achieve results that were not possible before. Even the toughest piece of meat becomes tender and culinary attractive in this way!
Written in Dutch.