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    Under Pressure: Cooking Sous Vide (Hardback) By (author) Thomas Keller

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    DescriptionIn "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 flavour 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 flavour 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 colour 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.


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  • Full bibliographic data for Under Pressure

    Title
    Under Pressure
    Subtitle
    Cooking Sous Vide
    Authors and contributors
    By (author) Thomas Keller
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 287 mm
    Height: 295 mm
    Thickness: 36 mm
    Weight: 2,018 g
    Language
    English
    ISBN
    ISBN 13: 9781579653514
    ISBN 10: 1579653510
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Libri: ENGM3400, KOCH3190
    B&T Approval Code: A97406000
    DC22: 641.587, 641.5/87, 641.7
    BISAC V2.8: CKB068000
    LC subject heading: ,
    LC classification: TX690.7 .U47 2008
    LC subject heading: , ,
    Illustrations note
    200 colour photographs
    Publisher
    ARTISAN
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    17 November 2008
    Publication City/Country
    New York
    Flap copy
    "Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times. An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldn t be as fine, or even conceivable, without it. Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days food that is traditionally braised, saut ed, roasted, or poached we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats "en sous vide "are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed. "Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller s landmark restaurants. "Under Pressure "is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.