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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/183392359 Title: Under pressure : cooking sous vide Author: Thomas Keller Publisher: New York, NY : Artisan, ©2008. ISBN/ISSN: 9781579653514 1579653510 OCLC:183392359

  
  

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• Sous-vide cooking.
• Food -- Effect of heat on.

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Under pressure : cooking sous vide

Author:	Thomas Keller; et al
Publisher:	New York, NY : Artisan, ©2008.
Edition/Format:	Book : EnglishView all editions and formats
Summary:	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.  Read more...
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