Under Pressure : Cooking Sous Vide (Hardcover) - Keller, Thomas/ McGee, Harold (INT)

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Product Overview

In this revolutionary new cookbook, Keller explains why the culinary innovation known as "sous vide," which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated.

Specifications

Publisher Workman Pub Co
Mfg Part# 9781579653514
SKU 207531945
Format Hardcover
ISBN10 1579653510
Release Date 11/17/2008
Physical
Dimensions (in Inches) 11.25H x 11.25L x 1.25T
From the Publisher
Editors Note A leading cheft explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.
Annotation Thomas Keller, the renowned chef responsible for two of America's most stunning restaurants, the French Laundry and Per Se, has written an impressive book about cooking sous vide. This method involves sealing food--be it a choice cut of pork or simply an apple--in plastic and cooking it at very low temperatures in a chamber vacuum sealer. Although this is not necessarily friendly to the home cook, it's a fascinating, explosively interesting voyage into a kitchen filled with sublime fish, ethereal fruit, and succulent meats. With photographs.
Editors Note 2 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.
Product Attributes
Book Format Hardcover
Number of Pages 0295
Publisher Artisan Publishers

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