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 Best Sellers | | Home Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) | |
|  | |  | | | Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) | | | | | SKU:
ING0751404330 | | In Stock | | Availability:
Usually ships in 1 business days | | Only 4 left in stock, order soon! | | | | | | This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. | | | |
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| | Product Details | | Author: | Sue Ghazala | | Hardcover: | 341 pages | | Publisher: | Springer Verlag | | Publication Date: | August 31, 1998 | | Language: | English | | ISBN: | 0751404330 | | Product Width: | 153.5 centimeters | | Product Height: | 230.25 centimeters | | Product Weight: | 1.51 pounds | | Package Length: | 9.2 inches | | Package Width: | 6.0 inches | | Package Height: | 1.1 inches | | Package Weight: | 1.7 pounds | | Average Customer Rating: |  based on 2 reviews |
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| | Customer Reviews | Average Customer Review: ( 2 customer reviews )
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3 of 3 found the following review helpful:
The Science of Sous Vide Cooking Dec 26, 2008
By Marco Antonio Abarca
The Sous Vide method of cooking is the current craze among high end chefs. As someone who keeps up with this trend, I am always amazed by how little of the basic food science is understood by Sous Vides many proponents. Botulism is a real concern when cooking in an anaerobic environment. Understanding the time and temperature continuum is essential for producing safe food.
Sue Ghazala's text is the only book available that really discusses these important concerns. The book was written by and for food scientists. Nevertheless, a lay person who is willing to spend the time can with some effort follow the basic arguments. Again, this is a science text and if you are looking for receipes or how to instructions, you need to look somewhere else.
I believe it is just a question of time before a well meaning chef accidentily ends up killing or seriously injuring his or her clientele. The reason this has not happened yet is that in raw numbers, very little Sous Vide cuisine is being produced in Europe and North America. This book is a must purchase for anyone who is thinking about scaling up their Sous Vide production to a commercial scale. Highly recommended.
6 of 8 found the following review helpful:
FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE May 07, 1999
By ERIC CARRE : CARREE@CULINARY-FOODS.COM
I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.
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