I need to thank Joan Roca and Salvador Brugues for compiling, cataloging and testing sous vide techniques and publishing their works in the book Sous-Vide Cuisine. They have answered many questions in their step by step practical approach to the technology. This book was first published in 2003 in Spanish, and my poor linguistics allowed for rough culinary extrapolation. After several years of ad lib culinary development, it is a pleasure to have a researched guide with which I am able to solidify our own findings and be challenged to improve upon existing theories and activities. The book is well worth its $135.00 price tag. I have witnessed and taken part in many guessing games about sous-vide. It is a science, and this is the text book.