Under Pressure Cooking Sous Vide

Name: Under Pressure Cooking Sous Vide
Price: 26.87 USD
Availability: InStock
ISBN: 9781579653514

ISBN-10: 1579653510

ISBN-13: 9781579653514

Edition: 2008

Authors: Thomas Keller, Harold McGee

List price: $75.00

This item qualifies for FREE shipping.

30 day, 100% satisfaction guarantee!

Sell

Get cash fast!

Buy new: $52.25

Marketplace

4 new & used from $26.87

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

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 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…

Book details

List price: $75.00
Copyright year: 2008
Publisher: Artisan
Publication date: 11/17/2008
Binding: Hardcover
Pages: 304
Size: 11.50" wide x 11.25" long x 1.13" tall
Weight: 4.950
Language: English

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