Customer Reviews

Under Pressure: Cooking Sous Vide

5 star:		(2)
4 star:		(0)
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This book is a great reference for those stepping up their game of sous-vide cuisine. Although the technical level is probably over the heads of home chefs like me, it's still something that I pour over and gives me something to strive towards. I have a hundred dollar vacuum sealer and a PID controller for a rice cooker and still take a lot away from this book. If nothing else, I take away great ambitions on what I'd like to learn over time.

This book definitely isn't for the casual cook and almost none of the recipes are easy. If you love to experiment or you're a restaurateur looking to up the ante then this is for you.

I have not tried a recipe from this book yet, but am mesmerized and have learned so much from the first chapter / introduction and having paged through every recipe. The section on deserts has me most intrigued.
Many of the recipes are for meats that are not likely available (or of interest) to a lot of people i.e. pigeon - but i figure i will experiment with alternate meats.

One down side of the book is that I am not on the search for a low priced chamber vacuum sealer as it seems that i am missing out on a whole level of sous vide.