By browsing our site you agree to our use of cookies. You will only see this message once.

Click Here For More Infomation
Under Pressure, Thomas Keller

Under Pressure, Thomas Keller


×
×
Price:
£50.00 (inc vat) £50.00 (exc vat)
SKU:
10185
Current Stock:
1
Quantity:
Description
Reviews
Allergens & Ingredients
Related Products
Product Videos
Warranty
Also Viewed
  • Product Description

    Thomas Keller was voted Best California Chef in 1996, and Best Chef in America in 1997

     by the James Beard Foundation

    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.

     

    Cover Hardback
    Pages 295
    Language   English
    Published 2008
    ISBN-13 978-1579653514
  • Related Products

  • Customers Who Viewed This Product Also Viewed

  • Find Similar Products by Category

×
×