Under Pressure: Cooking Sous Vide

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Under Pressure: Cooking Sous Vide

by Thomas Keller

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Format: Hard cover

Publisher: Artisan Publishers

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The following ISBNs are associated with this title:

ISBN - 10: 1579653510

ISBN - 13: 9781579653514

Seller Comments:

100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Paper over boards. With dust jacket. 295 p. Contains: Illustrations, black & white, Illustrations, color, Halftones, color.

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.

Used books: 7 more copies of this item are available

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format: Hard cover

Publisher: Artisan Publishers

Seller Comments:

100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Sewn binding. Paper over boards. With dust jacket. 295 p. Contains: Illustrations, black & white, Illustrations, color, Halftones, color.

$66.72

Under Pressure: Cooking Sous Vide-By Thomas Keller ( Cookery ) ( Cookbook / Cook Book / Recipes )

Under Pressure: Cooking Sous Vide-By Thomas Keller ( Cookery ) ( Cookbook / Cook Book / Recipes )

by Thomas; Jonathan Benno; Corey Lee; Sebastien Rouxel; Susie Heller; Michael Ruhlman; Amy Vogler; Intro By Harold McGee Keller

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Condition:

Format: Hard Cover

Publisher: N.Y. : Artisan / Workman Publishing, 2008, 1st Edition, 1st Printing

Seller Comments:

------------hardcover. about 11.25 x 11.25 inches, a Near Fine copy in a Near Fine dustjacket, upper corners are bumped, 295 pages, spectacular colour photos of mind boggling culinary creations, ---"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 when compressed. --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."---, any image directly beside this listing is the actual book and not a generic photo.

$68.90

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format: Hard cover

Publisher: Artisan Publishers

Seller Comments:

Sewn binding. Paper over boards. With dust jacket. 295 p. Contains: Illustrations, black & white, Illustrations, color, Halftones, color.

$78.95

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format: Hard cover

Publisher: Artisan Publishers

Seller Comments:

Sewn binding. Paper over boards. With dust jacket. 295 p. Contains: Illustrations, black & white, Illustrations, color, Halftones, color.

$79.15

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format: Hardcover

Publisher: Artisan

Seller Comments:

1579653510 Special order direct from the distributor.

$86.00

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format:

Publisher: Artisan Press

Seller Comments:

Signed by author 9781579653514 Very Good. (Binding: Hardcover, Jacket: Very Good) Cloth, 29 cm, 295 pp, full-color illustrations throughout. Signed.

$142.54

Under Pressure, Cooking Sous Vide-1st Edition/1st Printing

Under Pressure, Cooking Sous Vide-1st Edition/1st Printing

by Thomas Keller

Availability: Ships within 1 week

Condition:

Format: Hardcover

Publisher: Artisan

Seller Comments:

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.

$181.12

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