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Details about  Under Pressure by Thomas Keller (2008, Hardcover) : Thomas Keller (Hardcover, 2008)

Under Pressure by Thomas Keller (2008, Hardcover) : Thomas Keller (Hardcover, 2008) See original listing
Under-Pressure-by-Thomas-Keller-2008-Hardcover-Thomas-Keller-Hardcover-2008
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Description

eBay item number:
342711965234
Seller assumes all responsibility for this listing.

Item specifics

Condition:
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller’s ... Read moreabout the condition
Author:

Thomas Keller

Publisher:

Artisan

ISBN-10:

1579653510

ISBN-13:

9781579653514

Publication Year:

2008

Language:

English

Detailed item info

Synopsis
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 texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection-and they show the way in this collection of never-before-published recipes from his landmark restaurants-The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

A revolution in cooking.A new era in gastronomy: sous vide is nothing more than cooking food in plastic bags in water at low temperatures--but the results are extraordinary.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.The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection--and they show the way in this collection of never-before-published recipes from his landmark restaurants--The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling "The French Laundry Cookbook", this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

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 flavor 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 flavor 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 colors 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.

In this revolutionary new cookbook, Keller explains why the culinary innovation known as "sous vide," which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated.


Product Identifiers
ISBN-101579653510
ISBN-139781579653514

Key Details
AuthorThomas Keller
Number Of Pages295 pages
FormatHardcover
Publication Date2008-11-17
LanguageEnglish
PublisherArtisan

Additional Details
Copyright Date2008
IllustratedYes

Dimensions
Weight78.8 Oz
Height1.2 In.
Width11.2 In.
Length11.3 In.

Target Audience
GroupTrade

Classification Method
LCCN2007-049387
LC Classification NumberTX833.U47 2008
Dewey Decimal641.5/87
Dewey Edition22

Contributors
Introduction byHarold McGee

Table Of Content
Table Of ContentForward 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

Certain data records © 2014 Bowker. Rights in cover images reserved by owners.

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