Title
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
Delivery time: 8-12 business days (International)
A Revolution In Cookingsous 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 Window Of Doneness, Is Easier To Finesse, And Shellfish Stays Succulent No Matter How Long It'S Been On The Stove. Fruit And Vegetables Benefit, Too, Retaining Color And Flavor While Undergoing Remarkable Transformations In Texture.The Secret To Sous Vide Is In Discovering The Precise Amount Of Heat Required To Achieve The Most Sublime Results. Through Years Of Trial And Error, Keller And His Chefs De Cuisine Have Blazed The Trail To Perfectionand They Show The Way In This Collection Of Neverbeforepublished Recipes From His Landmark Restaurantsthe French Laundry In Napa Valley And Per Se In New York. With An Introduction By The Eminent Foodscience Writer Harold Mcgee, And Artful Photography By Deborah Jones, Who Photographed Keller'S Bestselling The French Laundry Cookbook, This Book Will Be A Must For Every Culinary Professional And Anyone Who Wants To Up The Ante And Experience Food At The Highest Level.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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Frequently Asked Questions
- Q: What is sous vide cooking? A: Sous vide cooking is a technique that involves sealing food in a vacuum bag and cooking it in a water bath at precise temperatures below simmering. This method ensures even cooking and enhanced flavor.
- Q: Who is the author of 'Under Pressure: Cooking Sous Vide'? A: The author of 'Under Pressure: Cooking Sous Vide' is Thomas Keller, a renowned chef known for his innovative culinary techniques and acclaimed restaurants.
- Q: What kind of recipes can I find in this cookbook? A: This cookbook features a collection of never-before-published recipes from Thomas Keller's landmark restaurants, including The French Laundry and per se, focusing on sous vide techniques.
- Q: How many pages does the book have? A: The book has a total of 295 pages, providing extensive insights into sous vide cooking and a variety of recipes.
- Q: Is this book suitable for beginners in cooking? A: Yes, 'Under Pressure: Cooking Sous Vide' is suitable for both beginners and experienced cooks, as it explains the sous vide technique clearly and provides recipes that can be mastered at any skill level.
- Q: What is the binding type of the book? A: The book is bound in hardcover, which is durable and designed to withstand frequent use in the kitchen.
- Q: When was 'Under Pressure: Cooking Sous Vide' published? A: The book was published on October 15, 2008, and was released on November 17, 2008.
- Q: Are there any illustrations in the book? A: Yes, the book is illustrated, featuring artful photography by Deborah Jones, which enhances the visual appeal of the recipes.
- Q: What is the condition of the book being sold? A: The book is in new condition, guaranteed to be in mint condition with same-day dispatch for orders received before 12 noon.
- Q: Can I return the book if I am not satisfied? A: Yes, the seller offers a no-quibbles return policy, allowing you to return the book if you are not satisfied.