Under Pressure Cookbook - Signed by Chef Thomas Keller

Under Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, “introduces cooks to one of the most important culinary innovations of modern times.” An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. “Thomas Keller and his chefs,” McGee continues, “illustrate the powers of precision heating with dozens of dishes that wouldn’t be as fine, or even conceivable, without it.” Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days—food that is traditionally braised, sautéed, roasted, or poached—we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, an