We reveal a secret: Even professionals only cook with water! Sous-vide, poaching, or the latest trend steaming - the highest enjoyment comes from water. The only requirement is one thing: background knowledge! Because you can cook phenomenally with water - at all temperature levels. For every temperature, there is the appropriate cooking method, explained with scientific precision in this book: Why is beef tenderloin incomparable when cooked sous vide? At what temperature does the sabayon become particularly airy? And why does broccoli stay crisp and green only in unsalted water? This new Teubner title guides you through the steps with detailed instructions and provides a fascinating insight into every cooking process with stunning images. With this foundational knowledge, we move on to the highlight: magnificent recipes from top chefs, ranging from simple to demanding, guaranteed to make everyone's mouth water.