About this title: 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 ...
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Note: This is a general synopsis. Each listing is described below.
Description: Fine. 1579653510 Very little shelf wear/scratching on outer covers, may have tiny tear in dust jacket. Perfect otherwise. Remainder mark Free bookmarks with all orders and all orders ship same or next business day! 68. read more
Binding: Hardcover
Publisher: Artisan Publishers
Date Published: 2008
ISBN-13:9781579653514ISBN:1579653510
Description: New. No dust jacket as issued. Sewn binding. Paper over boards. With dust jacket. 295 p. Contains: Illustrations. Audience: General/trade. read more
Binding: Hardback
Publisher: ARTISAN Country = UNITED STATES
Date Published: 2008
ISBN-13:9781579653514ISBN:1579653510
Description: BRAND NEW HARDBACK. 304 pages. 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. 200 colour photographs (Hardback) read more
Edition: First Edition; First Printing
Binding: Hardcover
Publisher: Artisan, New York, NY, USA
Date Published: 2008
ISBN-13:9781579653514ISBN:1579653510
Description: As New in As New dust jacket; Signed by Author. 4to. 9781579653514. A handsome copy of this 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) ... read more
Binding: Hardback
Publisher: Workman Pub Co
Date Published: 2008
ISBN-13:9781579653514ISBN:1579653510
Description: 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 more
Binding: Hardback
Publisher: Artisan
Date Published: 2008
ISBN-13:9781579653514ISBN:1579653510
Description: New. 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 in... read more
Description: New. PLEASE NOTE: All books are promptly imported from the UK using International Priority Airmail. Delivery is typically 5-10 working days. Please do not select expedited shipping. Heavier and more expensive items have tracking number. Professional and reliable bookseller (est.1987). read more
"Ok, so I haven't READ it read it - but there is not a more beautifully photographed cooking/food book out there. It's truly the science of cooking, totally dorky foodie stuff. Mouth-watering reading at it's best."
"Another excellent book by Thomas Keller. The photography is amazing--it takes a certain talent to be able to photograph food wrapped in plastic well. This book is more for chefs, but is still a great read for the interested cook..."
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