A new edition of "La Cocina al Vacío" from Joan Roca and Salvador Brugués has just been published. It is announced as a "reviewed" and "expanded" edition of a masterpiece.
So I preordered it and received one of the first copies. It is a bilingual edition that alternates pages in Spanish and English.
I am extremelly disappointed. It turns out that the only "expanded" content is about new 30 time/temperature profiles for foods that were not included in the previous editions (vegetables and seafood, mainly), and some new comments about using brines before vacuum-bag. Maybe some minor changes too, but most of the original content remains untouched. There are no new recipes. The original text, which left us readers with as many questions as answers, is mostly unchanged.
The two most serious problems are, IMHO, that 1) there's no acknowledgement of all the publications and research that has taken place in the 11 years since it was first published. The bibliography has not been touched whatsoever, the newest reference corresponds to 2002. Nothing about Baldwin or Modernist Cusine contributions. And 2) the technical/scientific errors in the original piece remain. They claim that the reduced pressure in the bag allows cooking at reduced temperatures because water vapour is produced at a lower temperature (big error, the bag, once sealed, is subject to atmospheric pressure). They also claim that the cooking time may depend upon variables such as the volume or weight in "unprecise" ways that must be determined by trial and error (we now know that they depend mainly on type of food, shape and thickness, and that they can be quite precisely computed). Many aspects of the technique are not discussed, and some key foods like eggs are not even mentioned.
I published a more detailed review (in Spanish) here.