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Under Pressure: Cooking Sous Vide - GOOD - No dust cover.

Condition:

Good

Sold for:

US $23.00

ApproximatelyS$ 30.99

Postage:

Free Economy Postage. See detailsfor shipping

Located in: Branson, Missouri, United States

Delivery:

Estimated between Fri, 7 Jun and Tue, 11 Jun to 43230

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No returns accepted. See details- for more information about returns

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Seller information

chuckandsons4h2c (1426)
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eBay item number:166212263987

Item specifics

Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including ... Good: A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab

ISBN: 9781579653514

Book Title: Under Pressure : Cooking Sous Vide

Item Length: 11.2in

Publisher: Artisan

Publication Year: 2008

Format: Hardcover

Language: English

Item Height: 1.1in

Author: Thomas Keller

Genre: Cooking

Topic: Individual Chefs & Restaurants, General, Methods / Special Appliances, Methods / Professional

Item Width: 11.5in

Item Weight: 78.6 Oz

Number of Pages: 304 Pages

About this product

Product Information

In Under Pressure, Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot-in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colours while achieving remarkable textures. There is wonderment in cooking sous vide-in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. The must-have book for professional chefs, culinary students, and forward-thinking home cooks.

Product Identifiers

Publisher

Artisan

ISBN-10

1579653510

ISBN-13

9781579653514

eBay Product ID (ePID)

65661574

Product Key Features

Book Title

Under Pressure : Cooking Sous Vide

Author

Thomas Keller

Format

Hardcover

Language

English

Topic

Individual Chefs & Restaurants, General, Methods / Special Appliances, Methods / Professional

Publication Year

2008

Genre

Cooking

Number of Pages

304 Pages

Dimensions

Item Length

11.2in

Item Height

1.1in

Item Width

11.5in

Item Weight

78.6 Oz

Additional Product Features

Lc Classification Number

Tx833.U47 2008

Table of Content

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

2008

Lccn

2007-049387

Dewey Decimal

641.5/87

Intended Audience

Trade

Series

The Thomas Keller Library

Dewey Edition

Illustrated

Yes

Item description from the seller

Seller assumes all responsibility for this listing.

eBay item number:166212263987

Postage and handling

Item location:

Branson, Missouri, United States

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Postage and handling	To	Service	Delivery*See Delivery notes
Free postage	United States	Economy Postage (USPS Media MailTM)	Estimated between Fri, 7 Jun and Tue, 11 Jun to 43230

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Will usually post within 2 business days of receiving cleared payment.

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