In this revolutionary new cookbook, Keller explains why the culinary innovation known as "sous vide," which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated.In this revolutionary new cookbook, Keller explains why the culinary innovation known as "sous vide," which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. Illustrated.Read Less
Color Illustrations. As New in As New dust jacket. 4to. 1579653510. A handsome First Edition/First Printing in As New condition in alike dustjacket. Beautifully SIGNED by star chef and author Thomas Keller directly on the title page, slight imprint of signature on opposite page; Under Pressure was the first book written in English on cooking sous vide, considered one of the most important culinary innovations of modern times. A masterful creation from Thomas Keller (French Laundry), one of the most creative and admired chefs of his generation.
Deborah Jones (photographs) As New in As New jacket. 4to-over 9¾"-12" Tall; Square. Signed by Author DJ with hint of rub at corners, otherwise Fine. DJ in plastic cover. Signed by Thomas Keller with signature only on the title page. Illus. with color photos. Thomas Keller and his team present sous vide cooking, a method of cooking vacuum-packed food immersed in circulating water at exact desired temperatures. Recipes included. Incl. Sources and Index. (viii) 296 pp.
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