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Under Pressure: Cooking Sous Vide

$75.00

Thomas Keller’s 295-page tome on the intricacies of sous-vide is nothing short of a work of art.


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Chef Thomas Keller, one of America’s most iconic chefs, brought sous-vide to the masses when he published this culinary bookshelf essential in 2008.

In his introduction to the book, eminent food-science writer Harold McGee sets up the value proposition of the sous-vide method, declaring: “Heat is the most important ingredient in cooking.” It’s a lesson Chef Keller learned early on in his career, in the mid-80’s, having made use of vacuum-sealed techniques to cook vegetables and better preserve foie gras at Rakel, the restaurant he co-owned in Manhattan.

Under Pressure shares Keller’s curious and studious path to cooking sous-vide, and the reader tags along for the journey, sharing in the sense of discovery. While the book covers all that you need to know—sous-vide fundamentals and food safety, for example—it is largely devoted to sharing never-before-published recipes from his famed restaurants The French Laundry and per se.

A treat for the senses, it features lush photography by Deborah Jones, who photographed Keller’s best-selling The French Laundry Cookbook.

 

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