Under Pressure: Cooking Sous Vide

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.

• | By (Author): Thomas Keller
• | Publisher: Artisan
• | Publication Date: Nov 17, 2008
• | Country of Publication: United States
• | Number of Pages: 295 pages
• | Language: Not Available
• | Binding: Hardback
• | ISBN-10: 1579653510
• | ISBN-13: 9781579653514