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 Books
McGee, Harold (introd.)
120+ color photographs
285 x 285 x 28 mm
2232 g
Antal komponenter

Under Pressure

Cooking Sous Vide

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Inbunden,  Engelska, 2008-11-17
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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 perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe 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.
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Det finns 1 recension av Under Pressure. Har du också läst boken? Om du har köpt den på Bokus.com vill vi gärna höra vad du tyckte om den! Sätt ditt betyg »
  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 Mentor Foundationestablished with chefs Jrme Bocuse and Daniel BouludKeller led Team USA to win gold at the Bocuse dOr competition in Lyon, France, for the first time ever.