TY  - BOOK
AU  - Keller,Thomas
TI  - Under pressure: cooking sous vide 
SN  - 9781579653514
AV  - TX690.7 .U47 2008
U1  - 641.5/87 22
PY  - 2008///
CY  - New York, NY
PB  - Artisan
KW  - Sous-vide cooking
KW  - Food
KW  - Effect of heat on
KW  - fast
N1  - 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
UR  - http://catdir.loc.gov/catdir/toc/ecip086/2007049387.html
UR  - http://catdir.loc.gov/catdir/enhancements/fy1008/2007049387-d.html
ER  -