Beyond its practical advantages, sous-vide can satisfy an objective that is much closer to culinary art as such: the search for maximum quality. This is expressed in extremely precise doneness adjusted for each product, absolute respect for the organoleptic properties of ingredients, tender and juicy textures that were difficult to achieve until now, the ability to concentrate an ingredient's own aromas or others witg greater intensity. In their research, a result of culinary intuition and scientific knowledge, Joan Roca and Salvador Brugues have explored a new direction. This book is an open door to their work.