Joan Roca and Salvador Brugués lay the foundations of an extraordinarily valuable culinary technique: vacuum cooking. Combining the principles of conservation and vacuum cooking, Joan and Salvador create a new culinary technique which requires very strict initial training but which, once its processes have been mastered, produces tremendous results and benefits in both the appearance of quality and presentation of the dishes and the organisational and practical aspects of the kitchen and the restaurant, making it an extremely useful resource for professionals.