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Under Pressure: Cooking Sous Vide (Hardcover)

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A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which invol...

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ITEM#: 11182104

A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Specs

Dimensions 9.0x6.0x1.0
ISBN 9781579653514
Author Keller, Thomas
Genre COOKING / Methods / Professional
Format Hardcover
Pages 295
Publisher Date 2008-11-17 00:00:00.0
Publisher Artisan
Copyright Year 2008
Height 11.25 in
Wdth 11.25 in
Thickness 1.25 in
Unit weight 4.95 lb
Language English
Subtitle Cooking Sous Vide
Audience General/trade

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  • Under Pressure

    This extraordinary book by Thomas Keller should be on every chefs reading list. It is cooking Sous Vide...which is extraordinary in itself. I bought this book for my son, who is a chef. The restaurant he works at uses the Sous Vide method of cooking, which is very successful. The book has wonderful receipes and beautiful pictures. It is a true delight for everyone who is interested in cooking. Thank you Thomas Keller for another wonderful book and proving that there is always another level to achieve greatness.

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  • More than just sous vide....

    Where to start....It is beautifully photographed, interesting, easy to follow recipes (given the level of cooking involved), wealth of information: safety, techniques (sous vide as well as general cooking techniques). Arranged very well and easy to read. I Love this book!!

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