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Under Pressure: Cooking Sous Vide Thomas Keller
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Under Pressure: Cooking Sous Vide
Thomas Keller
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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