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Under Pressure: Cooking Sous Vide [The Thomas Keller Library] - Keller, Thomas

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Oggetto che si trova a: Austin, Texas, Stati Uniti
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Specifiche dell'oggetto

Condizione
Accettabile: Libro con evidenti segni di usura. Può avere alcuni danni alla copertina, senza che ...
ISBN
9781579653514

Informazioni su questo prodotto

Product Identifiers

Publisher
Artisan
ISBN-10
1579653510
ISBN-13
9781579653514
eBay Product ID (ePID)
65661574

Product Key Features

Book Title
Under Pressure : Cooking Sous Vide
Number of Pages
304 Pages
Language
English
Topic
Individual Chefs & Restaurants, General, Methods / Special Appliances, Methods / Professional
Publication Year
2008
Illustrator
Yes
Genre
Cooking
Author
Thomas Keller
Book Series
The Thomas Keller Library
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
77.4 Oz
Item Length
11.2 in
Item Width
11.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2007-049387
Dewey Edition
22
Dewey Decimal
641.5/87
Table Of Content
Forward by Bruno Goussault Introduction: A Powerful New Cooking Tool by Harold McGee Precision of Execution Why Sous Vide? My Path to Sous Vide The Chefs The Fundamentals Vegetables and Fruits Fish and Shellfish Poultry and Meat Variety Meats Cheese and Desserts Basics Product, Temperature, and Time
Synopsis
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 cannot-in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colours while achieving remarkable textures. 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. The must-have book for professional chefs, culinary students, and forward-thinking home cooks., 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.
LC Classification Number
TX833.U47 2008

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