Under Pressure
Click to look inside
Summary
The feel-good place to buy books
Under Pressure by Thomas Keller
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.
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.
| SKU | Unavailable |
| ISBN 13 | 9781579653514 |
| ISBN 10 | 1579653510 |
| Title | Under Pressure |
| Author | Thomas Keller |
| Series | Thomas Keller Library |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Workman Publishing |
| Year published | 2008-11-17 |
| Number of pages | 304 |
| Prizes | Commended for IACP Crystal Whisk Award (Single Subject) 2009, Commended for IACP Crystal Whisk Award (Food Photography) 2009, Short-listed for James Beard Foundation Book Awards (Professional) 2009 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |