Under Pressure
Cooking Sous Vide
$87.90
- Hardcover
304 pages
- Release Date
1 October 2008
Summary
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, …
Book Details
| ISBN-13: | 9781579653514 |
|---|---|
| ISBN-10: | 1579653510 |
| Author: | Thomas Keller, Harold McGee |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 1 October 2008 |
| Weight: | 2.22kg |
| Dimensions: | 286mm x 288mm x 28mm |
| Series: | The Thomas Keller Library |
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About The Author
Thomas Keller
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or BKB Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win the Bocuse d’Or competition in Lyon, France, for the first time ever.
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