Cooking at the right temperature

Much more than just low-temperature cooking, discover a technique grounded in science and culinary art. Bruno Goussault, its brilliant inventor and chief scientist at Cuisine Solutions, and his co-authors, including experts from EHL-Hospitality Business School, unveil the secrets of this technique, explaining its scientific basis, protocols, and advantages. You'll discover why all the great chefs, from Joël Robuchon to Thomas Keller, have adopted this method to elevate meats, fish, eggs, and vegetables. More than a technical manual, this book is a journey through the secrets of innovation, which Bruno Goussault will passionately reveal. He gives cooks complete control over organoleptic properties in perfect safety. Whether you're a professional or a passionate enthusiast, you'll find here a unique culinary philosophy: one where you learn to cook and cook cooked products.