About the book
In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply 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 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.
Editions of Under Pressure
- Hardcover
- ISBN 9781579653514
- EBook
- ISBN 9781579657574
Read an Excerpt
In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply 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 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.
Frequently Asked Questions
What is Under Pressure about?
In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply 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 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.
What core themes, tropes, or subjects are explored in Under Pressure?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > General cookery and recipes
Where can I read a sample of Under Pressure?
You can read an official preview of the few pages here https://www.book2look.com/book/9781579653514
Is Under Pressure part of a series, and can it be read as a standalone?
Yes it is a part of series The Thomas Keller Library
Who is/are the Author/s of the book Under Pressure?
Harold McGee, Thomas Keller
What are the ISBN numbers for the physical and digital editions?
Under Pressure is available as hardcover(ISBN 9781579653514) and ebook(ISBN 9781579657574)
Where can I buy Under Pressure online or support local independent bookshops?
You can buy Under Pressure from below
Where can I buy Under Pressure?