Under Pressure: Cooking Sous Vide Thomas Keller

Under Pressure: Cooking Sous Vide

Author: Thomas Keller
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Book Title
Under Pressure: Cooking Sous Vide
Author
Thomas Keller
ISBN
9781579653514
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.Binding Type: HardcoverAuthor: Thomas KellerPublisher: Artisan PublishersPublished: 11/17/2008ISBN: 9781579653514Pages: 295Weight: 4.60lbsSize: 11.20h x 11.20w x 1.10dAward: James Beard Foundation Book Awards - NomineeAward: IACP Crystal Whisk Award - FinalistAward: IACP Crystal Whisk Award - FinalistReview Citations: Publishers Weekly 11/17/2008 pg. 56Time 11/24/2008 pg. 52
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.

Binding Type: Hardcover
Author: Thomas Keller
Publisher: Artisan Publishers
Published: 11/17/2008
ISBN: 9781579653514
Pages: 295
Weight: 4.60lbs
Size: 11.20h x 11.20w x 1.10d
Award: James Beard Foundation Book Awards - Nominee
Award: IACP Crystal Whisk Award - Finalist
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Publishers Weekly 11/17/2008 pg. 56
Time 11/24/2008 pg. 52
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.

Binding Type: Hardcover
Author: Thomas Keller
Publisher: Artisan Publishers
Published: 11/17/2008
ISBN: 9781579653514
Pages: 295
Weight: 4.60lbs
Size: 11.20h x 11.20w x 1.10d
Award: James Beard Foundation Book Awards - Nominee
Award: IACP Crystal Whisk Award - Finalist
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Publishers Weekly 11/17/2008 pg. 56
Time 11/24/2008 pg. 52