Wheelers Books
Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide (Hardback, illustrated edition)

By Keller, Thomas
Introduction by McGee, Harold

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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.
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ISBN 9781579653514
Released NZ 1 Oct 2008
Publisher Artisan
Format Hardback, illustrated edition
Availability
2 In-stock at publisher; ships 7-14 working days

Full details for this title

ISBN-13 9781579653514
Stock Available
Status In-stock at publisher; ships 7-14 working days
Publisher Artisan
Imprint Artisan Division of Workman Publishing
Released 1 Oct 2008
Publication Country United States United States
Format Hardback, illustrated edition
Edition illustrated edition
Author(s) By Keller, Thomas
Introduction by McGee, Harold
Category Award Winning
General Cookery
Number of Pages 295
Dimensions Width: 287mm
Height: 287mm
Spine: 29mm
Dewey Code 641.7
Weight 2,234g
Interest Age General Audience
Reading Age General Audience
Library of Congress Food - Effect of heat on, Sous vide (Cookery), Sous-vide cookery
NBS Text Food & Drink: General
ONIX Text General/trade

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