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Under Pressure: Cooking Sous Vide (Hardcover)

Thomas Keller

ISBN 10: 1579653510 / ISBN 13: 9781579653514
New Condition: New Hardcover
From Grand Eagle Retail (Wilmington, DE, U.S.A.)

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Hardcover. 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 ca.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 295 pages. 2.653. Bookseller Inventory # 9781579653514

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Title: Under Pressure: Cooking Sous Vide (Hardcover...

Binding: Hardcover

Book Condition:New

About this title


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.

About the Author:

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five 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 so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. As part of the ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d'Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.

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