Download [ebook] Under Pressure: Cooking Sous Vide Full
                      
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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
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 perfection—and they show the way in this
collection of never-before-published recipes from his landmark restaurants—The French Laundry
in Napa Valley and per se in New York. With an introduction by the eminent food-science writer
Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling
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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