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Under Pressure: Cooking Sous Vide The Thomas Keller Library Hardcover Per Se
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Located in: Birmingham, Michigan, United States
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Estimated between Fri, 7 Jun and Mon, 10 Jun to 43230
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eBay item number:204444765493
Item specifics
- Condition
- Brand
- Unbranded
- MPN
- Does not apply
- Features
- Illustrated, Dust Jacket
- Original Language
- English
- 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
- 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
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
Copyright Date
2008
Lccn
2007-049387
Dewey Decimal
641.5/87
Intended Audience
Trade
Series
The Thomas Keller Library
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:204444765493
Postage and handling
Item location:
Birmingham, Michigan, United States
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US $4.87 (approx S$ 6.56) | United States | Economy Postage (USPS Media MailTM) | Estimated between Fri, 7 Jun and Mon, 10 Jun to 43230 |
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