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Under pressure : cooking sous vide

Author: Thomas Keller; et al
Publisher: New York, NY : Artisan, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"[A] source of instruction, technique and recipes for anyone who wants to experience the new ideas sous vide makes possible."--Book jacket.
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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Thomas Keller; et al
ISBN: 9781579653514 1579653510
OCLC Number: 183392359
Notes: Includes index.
Description: 295 p. : ill. (chiefly col.) ; 29 cm.
Contents: Why Sous Vide? --
My path to sous vide --
The chefs --
The fundamentals --
What sous vide can achieve, at a glance --
Three basic principles --
Four basic techniques --
Safety --
In our kitchens --
In the Home kitchen --
Vegetables and fruits --
Fish and shellfish --
Poultry and meat --
Variety meats --
Cheese and desserts --
Basics.
Responsibility: Thomas Keller ... [et al.] ; photography by Deborah Jones ; foreword by Harold McGee.
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Abstract:

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)  Read more...

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