Under Pressure : Cooking Sous Vide

Thomas Keller

ISBN 10: 1579653510 / ISBN 13: 9781579653514

Edité par Workman Publishing Nov 2008, 2008

A propos de cet article

Neuware - 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.

N° de réf. du vendeur 9781579653514

Détails bibliographiques

• Titre: Under Pressure : Cooking Sous Vide
• Éditeur: Workman Publishing Nov 2008
• Date de parution: 2008
• Langue: anglais
• ISBN à 10 chiffres: 1579653510
• ISBN à 13 chiffres: 9781579653514
• Reliure: Buch
• État de l'article: Neu
• Dimensions: 287 L x 283 H x 30 P (en millimètres) 287 millimètres de largeur par 283 millimètres de hauteur par 30 millimètres de profondeur
• Poids: 2243 grammes

A propos de ce titre

Synopsis

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.

À propos de l?auteur

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. 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. In 2017, as part of the Ment’or Foundation―established with chefs Jérôme Bocuse and Daniel Boulud―Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.