Under Pressure Cooking Sous Vide

ISBN-10: 1579653510
ISBN-13: 9781579653514
Edition: 2008
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Description: 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  More...

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Book details

List price: $75.00
Copyright year: 2008
Publisher: Artisan
Publication date: 11/17/2008
Binding: Hardcover
Pages: 295
Size: 11.25" wide x 11.25" long x 1.25" tall
Weight: 4.334
Language: English

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.

Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

Forward
Introduction: A Powerful New Cooking Tool
Precision of Execution
Why Sous Vide?
My Path to Sous Vide
The Chefs
The Fundamentals Vegetables and Fruits
Fish and Shellfish
Poultry and Meat Variety
Meats Cheese and Desserts
Basics Product, Temperature, and Time

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