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Under Pressure: Cooking Sous Vide Hardcover – Nov 17 2008

4.4 out of 5 stars 10 customer reviews

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Product Details

  • Hardcover: 295 pages
  • Publisher: Artisan; 1st (first) edition (Nov. 17 2008)
  • Language: English
  • ISBN-10: 1579653510
  • ISBN-13: 978-1579653514
  • Product Dimensions: 28.7 x 2.9 x 28.7 cm
  • Shipping Weight: 2.2 Kg
  • Average Customer Review: 4.4 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: #16,513 in Books (See Top 100 in Books)
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Product Description

From the Inside Flap

"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.
An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldn t be as fine, or even conceivable, without it.
Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days food that is traditionally braised, sauteed, roasted, or poached we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats "en sous vide "are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.
"Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller s landmark restaurants.
"Under Pressure "is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.

"

About the Author

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. 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. 



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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
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.
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Format: Hardcover
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.
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Format: Hardcover Verified Purchase
Fabulous recipes with exquisite pictures. Many of the recipes call for exotic, modern "chemical" ingredients not likely to be found in an average kitchen or your local grocery store. But it is a wonderful introduction to the new cuisine of chemical glues and other tricks of contemporary top chefs. This inspired us to create our own practical variations for everyday sous vide. Highly recommended if you appreciate exotic techniques...or mouth watering photography.
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Format: Hardcover Verified Purchase
High quality book but very sophisticated recipes.
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Format: Hardcover Verified Purchase
Great book. I won't necessarily prepare all the recipes as presented, but great inspiration!
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