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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:978-1-57965-757-4
Publication Date:Oct 2016
Publisher:Artisan
Book Format:Ebook
List Price:Contact Supplier contact
Book Description:

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...
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
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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