"I have used many brands of sous vide baths and stirrers throughout my career, and have found Grant to be the easiest to use, most efficient and most durable out of them all. Grant Scientific Equipment is in all three of our 5-star hotels because it gives us piece of mind knowing that our baths are never off by more that a fraction of a degree- at all times, which ensures precision and consistency; even in the busiest kitchen."
Sue Ghazala: Sous Vide and Cook-Chill Processing for the Food Industry (1998, 341p) ISBN: 0751404330
Jeffrey M. Farber and Karen Dodds: Principles of Modified-Atmosphere and Sous Vide Product Packaging (1995, 464p) ISBN: 1566762766
Viktor Stampfer: Sous-vide: Garen im Vakuum (2008, 200p, bilingual edition German and English) ISBN: 3875150279
Thomas Keller: Under pressure: Cooking sous vide (2008) ISBN: B0023Z02UI
Sous Vide Cuisine: Joan Roca and Salvador Brugués Full-page color photographs • Tables, figures, flowcharts, boxes Hardcover • 192 pages of text • 260mm x 290mm ISBN: 8472121127
Alinea: Grant Achatz Hardcover (2008) ISBN 13: 9781580089289
Grant Sous Vide Baths are helping these chefs and restaurants to experience a dynamic new way of preparing food
