Sous Vide Cookbook For Beginners

If you are a regular wanderer of fine dining and restaurants, then you have most possibly eaten a meal that had been prepared using the technique of Sous Vide. In fact, most, if not all of the top restaurants around the world tend to use this technique to elevate their meals to the next level.

From fast-foods to the British Royal Navy All of them utilize this technique to get the perfect meal every single time.

Just in case you are wondering, there is no secret "magical" spell behind all of these. It's a simple matter of consistent heating.

Ever since the olden days, human beings have tried to control and tame the powers of heat for braising, sealing, roasting, keeping them warm and, of course, cooking

Thanks to the desire of Man to control the power of fire, culinary evolutions have given birth to the stove, ovens and even the very simple yet useful temperature dials

And it is, throughout these steps of innovation, that the honorable method of Sous Vide came into existence.

The origin of Sous Vide lies in the mid 1970's when a famous chef known as Georges Praulus developed the technique simply as a means of trying to minimize costly shrinkage, and create an optimal environment for cooking the extremely luxurious foie gras.

Later on, this technique was enhanced by Chef Bruno Goussault who adopted this technique and started to cater to the first-class travelers of Air France by creating meals that simply left them spellbound.

After Bruno and after 2 decades of seamless innovation, the technique of Sous Vide has now spread all over the world and has garnered a reputation of being one of the "Best' cooking techniques out there