Cooking with Joan Roca at a low temperature by Joan Roca

Cooking with Joan Roca at Low Temperature is a book to discover a tasty and healthy way of cooking, thanks to the tips and secrets of one of the world's leading cooking experts.

LOW TEMPERATURE COOKING

Low temperature cooking is a traditional method that today, thanks to technological advances, can be applied with more precision to achieve extraordinary results. To explore its versatility, there is no better master than Joan Roca, a multi-starred chef who has been at the forefront of research and application of state-of-the-art cooking systems for the restaurant world for years.

COOKING AT LOW TEMPERATURE: JOAN ROCA'S BOOK

In the book Cooking at Low Temperatures, Joan Roca explores the different methods, direct and indirect, for cooking at low temperatures - in jars, in the oven, in liquid, in a vacuum, and steamed - flanking them with tips and tricks for getting the best out of each. Eggs, meat, fish, fruit, legumes, grains, vegetables: recipes have been developed for all types of foods and for all courses, from appetizers to desserts.

COOKING AT LOW TEMPERATURE: JOAN ROCA'S COOKBOOK

The cookbook is accompanied by technical insights designed to assist the reader in understanding the techniques and applying them to recipes. Insights include an excursus on the relationship between time and temperature; tips for equipment and utensil selection; explanations of the aesthetic, nutritional, and organoleptic advantages of various low-temperature cooking methods; an extensive glossary; basic recipes; allergen tips; and QR codes for accessing material on video.