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My husband always wanted this book. I got one for him, and he got one for his sous chef....
Under Pressure: Cooking Sous Vide (Hardcover)
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 perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe 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.
|Genre||COOKING / Methods / Professional|
|Publisher Date||2008-11-17 00:00:00.0|
|Unit weight||4.95 lb|
|Subtitle||Cooking Sous Vide|
|Country of Origin||United States|
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My husband always wanted this book. I got one for him, and he got one for his sous chef.Read More
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.Read More
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!!Read More
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This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *
This product is not yet released, and is expected to ship on Nov. 17, 2008.
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