Title
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
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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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this cookbook have? A: This cookbook has two hundred ninety-five pages. It provides detailed instructions and recipes for sous vide cooking.
- Q: What is the binding type of this book? A: The binding type is hardcover. This ensures durability and a high-quality feel for frequent use in the kitchen.
- Q: Who is the author of 'Under Pressure: Cooking Sous Vide'? A: The author is Thomas Keller. He is a renowned chef known for his culinary expertise and innovative cooking techniques.
- Q: How do I use sous vide cooking? A: You use sous vide cooking by sealing food in a bag and immersing it in a water bath at a precise temperature. This method ensures perfectly cooked meals every time.
- Q: Is this cookbook suitable for beginners? A: Yes, this cookbook is suitable for beginners. Thomas Keller provides clear instructions and tips to help novice cooks master the sous vide technique.
- Q: Can I use this book for cooking vegetables? A: Yes, you can use this book for cooking vegetables. Sous vide retains color and flavor, allowing for remarkable transformations in texture.
- Q: How do I keep this cookbook in good condition? A: To keep this cookbook in good condition, store it in a cool, dry place away from direct sunlight. Avoid exposing it to moisture or humidity.
- Q: Is this cookbook safe for young chefs? A: Yes, the cookbook is safe for young chefs. However, adult supervision is recommended when using cooking techniques that involve heat.
- Q: What if my book arrives damaged? A: If your book arrives damaged, you can return it for a replacement. Ensure you follow the return policy guidelines provided with your order.
- Q: Does this cookbook include recipes for meat? A: Yes, this cookbook includes recipes for various meats, including short ribs and fish. It focuses on sous vide techniques to achieve perfect doneness.
- Q: Are there any vegetarian recipes in this book? A: Yes, there are vegetarian recipes in this book. It highlights the versatility of sous vide cooking for a variety of ingredients.
- Q: How should I clean this cookbook? A: You should clean this cookbook by wiping it with a soft, dry cloth. Avoid using water or cleaning solutions that could damage the cover.
- Q: What is the recommended cooking time for sous vide? A: The recommended cooking time for sous vide varies by ingredient. Thomas Keller provides specific guidelines in the cookbook for optimal results.
- Q: Can I return this cookbook if I don’t like it? A: Yes, you can return this cookbook if you don’t like it, as long as you follow the return policy. Make sure it’s in original condition.
- Q: Is there a section on cooking seafood? A: Yes, there is a section on cooking seafood. The book explains how sous vide ensures shellfish stays succulent and fish is cooked perfectly.