The Big Book of Sous Vide / Stóra bókin um sous vide
Höfundur Viktor Örn Andrésson
Bestseller and a high-end cooking book with focus on the sous vide cooking method. Over 150 recipies from one of Iceland's greatest chefs.
About sous vide:
Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
About the author:
Chef Viktor Örn Andrésson won the bronze medal on Iceland’s behalf in Bocuse d’Or this year, one of the most prestigious culinary competition in the world. The competition takes place every other year in Lyon, France. Viktor was also the Nordic Chef of the Year in April 2014 and he is a star in Iceland’s culinary world. He was named Icelandic Chef of the Year in 2013 and has been a member of the Icelandic National Culinary Team since 2009.