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Item Details
Title: UNDER PRESSURE
COOKING SOUS VIDE
By: Thomas Keller
Format: Hardback

List price: £60.00
Our price: £45.00
Discount:
25% off
You save: £15.00
ISBN 10: 1579653510
ISBN 13: 9781579653514
Availability: Publisher out of stock. This item may be subject to delays or cancellation.
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Stock: Currently 0 available
Publisher: ARTISAN
Pub. date: 1 October, 2008
Pages: 295
Description: 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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.
Synopsis: 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 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.
Publication: US
Imprint: Artisan Division of Workman Publishing
Returns: Returnable
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