Explains the cooking technique "sous vide," which involves cooking at precise temperatures below simmering, and includes recipes.

Includes index.

Why Sous Vide? -- My path to sous vide -- The chefs -- The fundamentals -- What sous vide can achieve, at a glance -- Three basic principles -- Four basic techniques -- Safety -- In our kitchens -- In the Home kitchen -- Vegetables and fruits -- Fish and shellfish -- Poultry and meat -- Variety meats -- Cheese and desserts -- Basics.