Under Pressure: Cooking Sous Vide

In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply 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 ...