Under Pressure - Thomas Keller
A revolution in cookingSous vide is the culinary innovation that has everyone in the food world talking. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. In this revolutionary new cookbook, Thomas Keller, America's most r… Celý popis ↓
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Under Pressure - Thomas Keller
A revolution in cookingSous vide is the culinary innovation that has everyone in the food world talking. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. 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.
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. 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. Through years of trial and error, Keller and his chefs de cuisine have
Parametre
- Výrobca
- Artisan Division of Workman
- Autor
- Thomas Keller
- Počet strán
- 304
- Rok vydania
- 2012
- Jazyk
- anglické
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