Sous-vide goes BBQ

Awarded the silver medal by the German Gastronomic Academy 2019!
The only book on the subject of sous-vide cooking and grilling is, on the one hand, an exceptional cookbook and, on the other hand, a beautiful illustrated book for lovers of gourmet and fine cuisine and for lovers of high-class BBQs.

Thanks to the sous-vide technique and the possibility of perfect preparation, even non-professionals can conjure up elaborate dishes on the grill. The food is pre-cooked in the sous-vide bath and the grill is used for the perfect finish. In this BBQ book, professional chef Giuseppe Messina shows how to achieve impressive results with simple means, e.g.:

• Octopus with zucchini pesto
• smoked scallop with beetroot and orange salad
• Chateaubriand with green asparagus and truffled mashed potatoes
• Whole veal loin with saffron cauliflower and dark potato pearls

Giuseppe Messina is currently one of the most sought-after representatives of avant-garde cuisine in Germany, is booked as a consultant in almost all segments of the catering industry and fascinates with his creations from the stove or the grill. Frank Albers, owner of the family business of the same name, Albers Food, has written a well-founded product guide for this book and, as a meat expert, gives valuable tips on purchasing high-quality meat.

Guiseppe Messima, Frank Albers: Sous-vide goes BBQ
220 pages, 126 colour illustrations, hardcover, 240 x 290 mm
ISBN 978-3-95843-634-3