Under Pressure (inbunden)
Fler böcker inom
Inbunden (Hardback)
Antal sidor
illustrated ed
Commended for IACP Crystal Whisk Award (Single Subject) 2009; Commended for IACP Crystal Whisk Award (Food Photography) 2009; Short-listed for James Beard Foundation Book Awards (Professional) 2009
Artisan Division of Workman Publishing
McGee, Harold (introd.)
120+ color photographs
285 x 285 x 28 mm
2232 g
Antal komponenter
Under Pressure (inbunden)

Under Pressure

Cooking Sous Vide

(6 röster)  |  Läs 1 recension
Inbunden Engelska, 2008-11-17
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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 colour 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.
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  1. Under Pressure
  2. +
  3. The Sous Vide Kitchen

De som köpt den här boken har ofta också köpt The Sous Vide Kitchen av Christina Wylie (inbunden).

Köp båda 2 för 943 kr


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  1. En fantastisk bok för dig som har utrustning för att...
    Christofer Sundberg, 7 juni 2013

    En fantastisk bok för dig som har utrustning för att laga mat sous vide hemma och som letar efter en ny upplevelse att laga mat.

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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 BKB Foundation-established with chefs Jerome Bocuse and Daniel Boulud-Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.