Part of the "I Tecnici" series, this volume edited by Allan Bay with the collaboration of chef Marco Pirotta and dedicated to low-temperature cooking of beef and veal. The intent of the two authors is to introduce cooks to this new method of professional cooking, explaining the countless advantages of what they consider "an epoch-making breakthrough in the way to enhance products and save time and money." The book explains in detailed and comprehensive detail the technique of low-temperature cooking (from preparing meat in a vacuum to actual cooking), the equipment needed and its many advantages (optimizing and saving time, concentrating aromas and flavors, increasing shelf life, etc.). From theory to practice: 35 recipes of different cuts of beef and veal explained step by step with detailed text and explanatory pictures. From veal brains to Milanese tripe, from cappello del prete to beef straccetti, from ossobuco in umido to veal shank: many novel recipes that encourage you to try your hand at low-temperature cooking.
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