I just read (actually read) the French Laundry cookbook.
Very easy read and lots of nice pictures. Basically for high end restaurant use but as a friend lent me his I read it cover to cover.
He recommends refrigerating most things after vacuum packing for 6 hours before sous vide. I am wondering why?
This is practical and almost a necessity in a restaurant environment for efficiency but I don't think that is the reason.