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The Thomas Keller Library: Under Pressure : Cooking Sous Vide by Thomas Keller (2008, Hardcover)

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Under Pressure : Cooking Sous Vide, Hardcover by Keller, Thomas; McGee, Harold (INT), ISBN 1579653510, ISBN-13 9781579653514, Brand New, Free shipping in the US A leading chef explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.

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Product Information

In Under Pressure, Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot-in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colours while achieving remarkable textures. 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. The must-have book for professional chefs, culinary students, and forward-thinking home cooks.

Product Identifiers

Publisher
Artisan
ISBN-10
1579653510
ISBN-13
9781579653514
eBay Product ID (ePID)
65661574

Product Key Features

Book Title
Under Pressure : Cooking Sous Vide
Author
Thomas Keller
Format
Hardcover
Language
English
Topic
Individual Chefs & Restaurants, General, Methods / Special Appliances, Methods / Professional
Publication Year
2008
Genre
Cooking
Number of Pages
304 Pages

Dimensions

Item Length
11.2in
Item Height
1.1in
Item Width
11.5in
Item Weight
78.6 Oz

Additional Product Features

Lc Classification Number
Tx833.U47 2008
Table of Content
Forward by Bruno Goussault Introduction: A Powerful New Cooking Tool by Harold McGee 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
Copyright Date
2008
Lccn
2007-049387
Dewey Decimal
641.5/87
Intended Audience
Trade
Series
The Thomas Keller Library
Dewey Edition
22
Illustrated
Yes

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item 1 Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
$22.52
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item 2 Under Pressure: Cooking Sous Vide - GOOD - No dust cover.
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item 3 Under Pressure: Cooking Sous Vide (Th..., Thomas Keller
$25.99
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item 4 Under Pressure: Cooking Sous Vide [The Thomas Keller Library]
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item 5 Under Pressure: Cooking Sous Vide [The Thomas Keller Library]
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item 6 Under Pressure: Cooking Sous Vide [The Thomas Keller Library]
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item 7 Under Pressure: Cooking Sous Vide (The Thomas Keller Library) - Hardcover - GOOD
$22.00

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3.6

3.6 out of 5 stars based on 5 product ratings

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Would recommend

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Most relevant reviews

2 out of 5 stars
by dave.s.smith1Sep 08, 2014
Look for others will make a great coffee table book.
Was very disappoint with the book a Master Chef but very new to Sous Vide cooking. Guess I was looking for more information most of the recipe I'll not be fixing did find the short ribs that are meltingly tender even when cooked medium rare. A few seafood look good too. His collection of never-before-published recipes from his landmark restaurants are really for the elite and rich not for the every day down home cook. Some of the ingredients hard to fine if at all. I have for years been a slow/low cooking Chef and did fine some of the foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. This was new to me and adding pressure too. In the past cooked my Pot/Chuck Roast at 225°F for 7.5 hours just came out the best. Found that for those kind of meats have to slow cook over 4 hour anything less you end up with too tough to eat. So for those new to Sous Vide may start with another but if you love nice photos of food this is the book for you.Read full review
1 out of 5 stars
by franandtomJun 27, 2018
Not For Me
I bought this book because of all the high ratings. It is not for beginners and the recipes are quite complicated. Most of the recipes have ingredients that I never would eat and might be hard to acquire. It is a beautiful book with wonderful pictures of finished dishes, but you probably wouldn't make them. A professional cook would like this book but not an every day person who just makes food for their family.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by blackcat2757Jan 22, 2018
Amazing!
Was given as a Christmas gift to my father in law & he absolutely loves it! Now I'm going to get one for my husband since he was equally as impressed:)
Verified purchase: Yes | Condition: New
5 out of 5 stars
by CBNuN-u_Tea@Del...Jul 13, 2011
very good product
i bogth it for my friend,and he is very happy,he liked it so much.he is a and boss and chef of italian restaurant,he love hes job,i was working for him for 2 years,and i was licking my fingers,of hes food,he is just perfect sorry more than perfect cooker. and this, the Under Pressure by Thomas Keller (2008, Hardcover)it will be for him the new roud to new world,much beter even he dont need that any more...thanks for that
5 out of 5 stars
by essiem480Sep 29, 2023
Gorgeous Gook!
GORGEOUS BOOK! Eager to delve into it and begin my sous vide cooking adventure.
Verified purchase: No

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The Thomas Keller Library: Under Pressure : Cooking Sous Vide by Thomas Keller (2008, Hardcover)

About this product

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Product Identifiers

Product Key Features

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Additional Product Features

All listings for this product

Ratings and Reviews

Most relevant reviews

Look for others will make a great coffee table book.

Not For Me

Amazing!

very good product

Gorgeous Gook!

Best Selling in Books

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