“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”
I've been the exclusive photographer for the Paradox Press Sous Vide cookbook series from 2010 to present day, in which time we created an eight-book series distributed by SousVide Supreme.
Sous vide, French for "under vacuum," is a method of cooking food in airtight cooking pouches in a water bath at precisely-controlled temperatures. Long used by world-class chefs for its reliability and consistency, the sous vide culinary technique is now a prime category among foodies and home cooks alike since the SousVide Supreme water oven was introduced in 2009. All the images seen here were phjotographed on location at an estate in Montecito, California