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Under Pressure : Cooking Sous Vide by Thomas Keller (2008, Hardcover)
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Condition:
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.
- Buy it nowUnder Pressure: Cooking Sous Vide (The Thomas Keller Library) by Thomas Keller
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About this product
Product Identifiers
PublisherArtisan
ISBN-101579653510
ISBN-139781579653514
eBay Product ID (ePID)87264746
Product Key Features
Book TitleUnder Pressure : Cooking Sous Vide
Number of Pages304 Pages
LanguageEnglish
Publication Year2008
TopicIndividual Chefs & Restaurants, General, Methods / Special Appliances, Methods / Professional
IllustratorYes
GenreCooking
AuthorThomas Keller
Book SeriesThe Thomas Keller Library
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight77.4 oz.
Item Length11.3 in
Item Width11.3 in
Additional Product Features
Intended AudienceTrade
