Under Pressure: Cooking Sous Vide - Thomas Keller - Books - Workman Publishing - 9781579653514 - November 17, 2008
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Thomas Keller
Under Pressure: Cooking Sous Vide

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There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

304 pages, 200 colour photographs

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 17, 2008
ISBN13 9781579653514
Publishers Workman Publishing
Pages 304
Dimensions 286 × 288 × 31 mm   ·   2.18 kg
Language English  

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