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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.

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

ISBN-13: 9781579653514

Hardcover