Thomas Keller, award winning chef and cookbook author does it again with Under Pressure: Cooking Sous Vide. The first book written in English on this cooking method, "it introduces cooks to one of the most important culinary innovations of modern times," says Harold McGee in the introduction. Sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot--in flavor and precision.
Under Pressure is a valuable addition to the home cook's library at a time when there is an increased interest in food and cooking, both in the restaurant and at home. Sous vide cooking relies on the balance of time and temperature in achieving optimal results. In Under Pressure, those results can be found in innovative recipes from Thomas Keller and the chefs of The French Laundry and Per Se.
Under Pressure is a valuable addition to the home cook's library at a time when there is an increased interest in food and cooking, both in the restaurant and at home. Sous vide cooking relies on the balance of time and temperature in achieving optimal results. In Under Pressure, those results can be found in innovative recipes from Thomas Keller and the chefs of The French Laundry and Per Se.