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Under Pressure: Cooking Sous Vide

de Thomas Keller

Outros autores: Susie Heller, Harold McGee (Introdução)

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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.… (mais)
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Exibindo 2 de 2
I own a sous-vide setup, and I know for sure that the most beautiful things I make using it are from this cookbook. Love the ice cream recipes especially. Making "cooked" custards is effortless now. ( )
  womanwoanswers | Dec 23, 2022 |
Less a specialist sous vide book, more the true sequel to the French Laundry Cookbook. Interesting exposition of how Keller turned round the kitchen process in his establishments to derive maximal benefit from sous vide techniques - which gives as much insight into the precision of Keller's philosophy as it does into sous vide. One disappointment is that the potted history of sous vide completely ignores the contribution of the Roca brothers of Girona - one suspects this section was ghosted by his French commercial partner. ( )
  jontseng | Feb 11, 2009 |
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Thomas Kellerautor principaltodas as ediçõescalculado
Heller, Susieautor secundáriotodas as ediçõesconfirmado
McGee, HaroldIntroduçãoautor secundáriotodas as ediçõesconfirmado
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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.

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