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Under Pressure

Cooking Sous Vide

Under Pressure( )
Author: Keller, Thomas
Introduction by: McGee, Harold
Series title:The Thomas Keller Library
ISBN:978-1-57965-351-4
Publication Date:Nov 2008
Publisher:Artisan
Book Format:Hardback
List Price:USD $75.00
Book Description:

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...
More Description

Book Details
Pages:295
Detailed Subjects: Cooking / General
Physical Dimensions (W X L X H):11.31 x 11.31 x 1.13 Inches
Book Weight:4.69 Pounds
Author Biography
Keller, Thomas (Author)
Harold McGee writes about the chemistry of food and cooking, and the science of everyday life. He has worked alongside some of world's most innovative chefs, including Thomas Keller and Heston Blumenthal. He lives with his family in California.

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