Dimensions: 295 pages, 4.45 × 4.45 × 0.44 in
Published: November 17, 2008
The following ISBNs are associated with this title:
ISBN - 10: 1579653510
ISBN - 13: 9781579653514
About the Book
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.
Table of Contents
Forward by Bruno Goussault
Introduction: A Powerful New Cooking Tool by Harold McGee
Precision of Execution
Why Sous Vide?
My Path to Sous Vide
Vegetables and Fruits
Fish and Shellfish
Poultry and Meat
Cheese and Desserts
Product, Temperature, and Time
From the Publisher
A revolution in cooking
Sous vide is the culinary innovation that has everyone in the food
world talking. In this revolutionary new cookbook, Thomas Keller,
America''s most respected chef, explains why this foolproof
technique, which involves cooking at precise temperatures below
simmering, yields results that other culinary methods cannot. For
the first time, one can achieve short ribs that are meltingly
tender even when cooked medium rare. Fish, which has a small window
of doneness, is easier to finesse, and shellfish stays succulent no
matter how long it''s been on the stove. Fruit and vegetables
benefit, too, retaining color and flavor while undergoing
remarkable transformations in texture.
The secret to sous vide is in discovering the precise amount of
heat required to achieve the most sublime results. Through years of
trial and error, Keller and his chefs de cuisine have blazed the
trail to perfection-and they show the way in this collection of
never-before-published recipes from his landmark restaurants-The
French Laundry in Napa Valley and per se in New York. With an
introduction by the eminent food-science writer Harold McGee, and
artful photography by Deborah Jones, who photographed Keller''s
best-selling The French Laundry Cookbook, this book will
be a must for every culinary professional and anyone who wants to
up the ante and experience food at the highest level.
From the Jacket
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, sautéed, 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
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
Cookbook, Bouchon, Under
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
The origins of sous vide cooking, or vacuum-packing foods and
cooking them at precise, relatively low temperatures for long
periods, may have been largely in frozen convenience foods, but it
has become standard in top kitchens worldwide, notably Kellers own.
Now, Keller aims to demonstrate the technique to a wider swath of
cooks-not the masses, but at least those who can afford this lavish
volume and the sous vide equipment. One need not cook the exact
recipes (which are unaltered from the restaurants) to be inspired
by Kellers careful yet whimsical creations, such as a cuttlefish
tagliatelle with palm hearts and nectarine or squab with piquillo
peppers, marcona almonds, fennel and date sauce. And Keller, with
several of his chefs as well as curious cook Harold McGee, takes
pains in the introduction to explain sous vide fundamentals,
arguing persuasively that it is not a fad but an important
technique that allows unparalleled control over how ingredients are
heated and what flavors and textures result. Still, at least until
the equipment is more affordable, most readers will admire this
gorgeous book on their coffee tables, from the simple beauty of
photos of ingredients in their natural states to plates with a
courses elements so artfully arranged they would not be out of
place in a modern art museum.