Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

0/5 ( ratings)

A revolution in cooking. A new era in gastronomy: sous vide is nothing more than cooking food in plastic bags in water at low temperatures--but the results are extraordinary. 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. 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.

Format: Kindle Edition

Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

0/5 ( ratings)

A revolution in cooking. A new era in gastronomy: sous vide is nothing more than cooking food in plastic bags in water at low temperatures--but the results are extraordinary. 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. 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.

Format: Kindle Edition

More books from Harold McGee

On Food and Cooking: The Science and Lore of the Kitchen

4.4/5 ( ratings)

The Curious Cook: More Kitchen Science and Lore

4.2/5 ( ratings)

Nose Dive: A Field Guide to the World's Smells

Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon

3.6/5 ( ratings)

食物與廚藝：蔬、果、香料、榖物

食物與廚藝：奶、蛋、肉、魚

食物與廚藝：麵食、醬料、甜點、飲料

Savouring the World

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by McGee, Harold on 08/11/2004 unknown edition

Rate this book!

Write a review?