Torrance, CA (PRWEB) July 08, 2015
Whether you’re a professional chef or someone who simply wants to prepare tastier and more succulent meals at home, the sous vide cooking technique can be an important tool in your culinary repertoire. There’s now no more complete reference for helping you learn and develop sous vide cooking skills than Immersed – The Definitive Guide to Sous Vide Cooking ($39.99; available at PolyScienceCulinary.com).
Written by PolyScience President Philip Preston (the inventor of the Sous Vide Professional®) — with contributions by Grant Achatz, Dave Arnold, Wylie Dufresne, Bruno Goussault, Johnny Iuzzini, Thomas Keller, Nick Kokonas, Matthias Merges, Nathan Myhrvold, Dr. O. Peter Snyder, and Chris Young — Immersed features more than 40 sous vide recipes; these recipes demonstrate how to prepare tasty and innovative meat, seafood, fruit, vegetable, egg-based dishes, and beverages, with almost no chance of failure.
The comprehensive guide also includes detailed information on sous vide packaging as well as cooking times for various shapes and sizes of meats and seafood. (As an accompaniment to the book, cooks can also download the PolyScience Sous Vide Toolbox™ App for iOS devices from the iTunes store. ($4.99))
In addition to step-by-step instructions, Immersed delves into the science, safety and history of sous vide cooking. Notes Preston, “When I first met chef Matthias Merges at Charlie Trotter’s restaurant in Chicago to talk about temperature control, little did I know that our exchange would spark a new culinary arena for us both. As word of what Trotter’s was doing with my equipment spread, I was soon meeting with Thomas Keller, Grant Achatz, Wylie Dufresne, Dave Arnold, and other renowned chefs.”
About the author: Philip Preston is an accomplished amateur chef and inventor of culinary products such as the Sous Vide Professional®, Anti-Griddle®, The Smoking Gun®. He has appeared as a judge on Iron Chef America, served as a presenter for Next Iron Chef and been profiled in Food & Wine and Time. He is a winner of the Star Chefs Award for Technology (three times), the Food Network’s Tasty Technology Award, and the Madrid Fusion Technology Award.
For review copies and media opportunities please contact:
David Pietranczyk, PolyScience Culinary