Under pressure : cooking sous vide /
Under pressure : cooking sous vide /
Thomas Keller ... [et al.] ; photography by Deborah Jones ; foreword by Harold McGee.
- New York, NY : Artisan, c2008.
- 295 p. : ill. (chiefly col.) ; 29 cm.
Includes index.
Why Sous Vide? -- My path to sous vide -- The chefs -- The fundamentals -- What sous vide can achieve, at a glance -- Three basic principles -- Four basic techniques -- Safety -- In our kitchens -- In the Home kitchen -- Vegetables and fruits -- Fish and shellfish -- Poultry and meat -- Variety meats -- Cheese and desserts -- Basics.
9781579653514 1579653510
2007049387
GBA896539 bnb
Sous-vide cooking.
Food--Effect of heat on.
Food--Effect of heat on.
Sous-vide cooking.
TX690.7 / .U47 2008
641.5/87
Includes index.
Why Sous Vide? -- My path to sous vide -- The chefs -- The fundamentals -- What sous vide can achieve, at a glance -- Three basic principles -- Four basic techniques -- Safety -- In our kitchens -- In the Home kitchen -- Vegetables and fruits -- Fish and shellfish -- Poultry and meat -- Variety meats -- Cheese and desserts -- Basics.
9781579653514 1579653510
2007049387
GBA896539 bnb
Sous-vide cooking.
Food--Effect of heat on.
Food--Effect of heat on.
Sous-vide cooking.
TX690.7 / .U47 2008
641.5/87