Under Pressure: Cooking Sous Vide

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Overview


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, ...

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More About This Book

Overview


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 perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The 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.

Editorial Reviews

Publishers Weekly

The origins of sous vide cooking, or vacuum-packing foods and cooking them at precise, relatively low temperatures for long periods, may have been largely in frozen convenience foods, but it has become standard in top kitchens worldwide, notably Keller's own. Now, Keller aims to demonstrate the technique to a wider swath of cooks-not the masses, but at least those who can afford this lavish volume and the sous vide equipment. One need not cook the exact recipes (which are unaltered from the restaurant's) to be inspired by Keller's careful yet whimsical creations, such as a cuttlefish "tagliatelle" with palm hearts and nectarine or squab with piquillo peppers, marcona almonds, fennel and date sauce. And Keller, with several of his chefs as well as "curious cook" Harold McGee, takes pains in the introduction to explain sous vide fundamentals, arguing persuasively that it is not a fad but an important technique that allows unparalleled control over how ingredients are heated and what flavors and textures result. Still, at least until the equipment is more affordable, most readers will admire this gorgeous book on their coffee tables, from the simple beauty of photos of ingredients in their natural states to plates with a course's elements so artfully arranged they would not be out of place in a modern art museum. (Dec.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • ISBN-13: 9781579653514
  • Publisher: Artisan
  • Publication date: 11/17/2008
  • Pages: 295
  • Sales rank: 60,462
  • Product dimensions: 11.30 (w) x 11.10 (h) x 1.30 (d)

Meet the Author

Thomas Keller
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, and Ad Hoc at Home, has been honored with innumerable awards, from an honorary doctorate to outstanding restaurateur to chef of the year (for successive years). His two Michelin Guide three-star-rated restaurants, French Laundry and Per Se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. Ad Hoc, his casual family-style restaurant, opened in 2006.

Table of Contents

Forward by Bruno Goussault Introduction: A Powerful New Cooking Tool by Harold McGee Precision of Execution Why Sous Vide?
My Path to Sous Vide The Chefs The Fundamentals Vegetables and Fruits Fish and Shellfish Poultry and Meat Variety Meats Cheese and Desserts Basics Product, Temperature, and Time

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See All Sort by: Showing 1 – 20 of 23 Customer Reviews

  • Posted January 6, 2009

    Teaches Precision

    If you have never cooked Sous Vide, it will change your life. Keller's book is a semi professional introduction. It teaches the precision necessary to be consistent at inordinately high levels.
    You can try Sous Vide by dropping your product into a plastic bag and pushing into cold water to squeeze out 95% of the air and ziplocking it at the last moment. Set a large pot of water half off the burner and with a candy thermometer you have made a make shift immersion circulator. You can sample the incredible richness of food cooked at lower temperatures where the proteins and enzymes and consequent flavors have not been trashed. As Harold McGee puts it, the organoleptic properties of food are preserved.
    You can also buy a simple vacuum bagger at Doug Care for $200 and an immersion circulator on E bay for $250. As you perfect your understanding you cannot imagine the change it will make in how you prepare and think about food. It is a revolution of flavor and thought that supersedes the Escoffier mentality of French food.

    Keller's temperatures are a little high to my mind but this book is really worth it. I read it every day. Joan Roca wrote the first book on Sous VIdea few years ago, but Keller's book is more nuanced, accessible and evolved. Roaca is a great chef, very gifted. Harold McGee's book is essential to understand what you are doing in terms of shifting collagen into gelatin through long cooking periods. In sous vide there are 16 recipes on how to boil and egg from Joel Robuchon to Herve This. Keller is very smart and if you are interested in the future of food, it is important to read this.

    6 out of 7 people found this review helpful.

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  • Posted April 6, 2009

    Interesting Not Practical

    Interesting to know, but not practical for the home cook. There are easier methods to obtain the same flavors.

    1 out of 5 people found this review helpful.

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