Description
Book Synopsis: 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.
Details
Experience a culinary revolution with Under Pressure: Cooking Sous Vide (The Thomas Keller Library) Book. This groundbreaking cookbook by Thomas Keller, America's most respected chef, unveils the secrets of sous vide cooking - a foolproof technique that is taking the food world by storm. By cooking at precise temperatures below simmering, you can achieve results that other culinary methods simply cannot match.
Imagine tender and succulent short ribs, even when cooked medium rare. With sous vide, even fish, with its narrow doneness window, becomes easier to finesse. Shellfish stays juicy and delightful, no matter how long it's been on the stove. And let's not forget about fruit and vegetables, which retain their color, flavor, and undergo remarkable transformations in texture.
This collection of never-before-published recipes from Keller's renowned restaurants, The French Laundry in Napa Valley and per se in New York, is a testament to the precision and artistry of sous vide cooking. With an introduction by renowned food-science writer Harold McGee and stunning photography by Deborah Jones, who also captured the essence of Keller's best-selling The French Laundry Cookbook, this book is a treasure trove for culinary professionals and anyone looking to elevate their cooking to the highest level.
Discover the sublime results that sous vide can unlock and revolutionize your culinary skills. Are you ready to take your cooking to new heights? Embrace the sous vide technique and get your copy of Under Pressure: Cooking Sous Vide (The Thomas Keller Library) Book today.
Upgrade your culinary skills with Under Pressure: Cooking Sous Vide (The Thomas Keller Library) Book. Order your copy here.
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