Under Pressure
Cooking Sous Vide
Sous vide (under pressure), an exciting new cooking technique which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot-in flavor and precision. From award-winning and noted chef Thomas Keller, UNDER PRESSURE is the must-have book for professional chefs, culinary students, and forward-thinking home cooks.
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Produktdetails
Weitere Autoren: McGee, Harold (Einf.)
- ISBN: 978-1-57965-351-4
- EAN: 9781579653514
- Produktnummer: 3591592
- Verlag: Workman
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 295 S.
- Masse: H28.4 cm x B28.8 cm x D3.0 cm 2'085 g
- Abbildungen: Hardback; 120+ color photographs, Raster, farbig
- Gewicht: 2085
Über den Autor
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.
51 weitere Werke von Thomas Keller:
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