Under Pressure: Cooking Sous Vide - Keller, Thomas, and McGee, Harold (Introduction by)
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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.

Under Pressure: Cooking Sous Vide 2008, Artisan Publishers, New York, NY

ISBN-13: 9781579653514

Hardcover

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