A book which analyses one of the most topical, in-demand techniques, aimed at all types of restaurateurs, from students of the hotel business to those studying haute cuisine.

Based on the author’s own experience in his school of vacuum cookery, this book deals with novel aspects of the technique, never before either seen or used by other professionals. Using very high quality ingredients, the author offers a wide selection of recipes from appetizers and tapas to main courses and desserts, in which tradition and innovation go hand in hand.