The technique has been in the pipeline for awhile--one forerunner is the boil-in bag mom used to put veggies on the table--but has only recently attracted top chefs. One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se. His mightily sized, gorgeously produced Under Pressure explores every inch of sous vide, including the ramifications of using this precision-cooking technique (once time and temperature are established, best results follow automatically) on the craft of cooking, which has always meant a potentially rewarding engagement with the possibility of failure.
The book makes no bones about being addressed to professionals. Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations and dernier cri ingredients, and thus resist home duplication. There’s also the matter of the pricey equipment required--chamber vacuum packers and temperature-maintaining immersion circulators--not to mention the precautions required to ensure that foods, usually cooked at low temps, are safe to eat.
What the book does offer the home cook is, however, thrilling. It introduces something new under the sun--an exciting, transformative technique of great potential. Anyone interested in food and cooking--not to mention lovers of extraordinarily well produced books--will want to explore Under Pressure. --Arthur Boehm
good but made cooking more complicated nice photos I don't think it was made for the average homePublished 5 days ago by Richard L.
It turns out, as I've found with Thomas Keller's other cookbooks, the recipes are, admittedly by him this time in the introduction, not intended for the home cook. Read morePublished 6 days ago by notimetoshop
I bought this for my wife's son, it was a mistake to give it to him before his birthday meal, he kept opening it and telling us about the recipes he was going to make. A home run. Read morePublished 11 days ago by Daniel .Miller
A great asset to anyone's library if you enjoy unique cooking. We have used several of the techniques in our restaurant, and they are great. Would use shipper again.Published 1 month ago by Mitchell R. Verburg Jr.
Sous Vide is a cooking method not widely used. I've seen a few people use it on Chopped but not too many. Thomas Keller explains Sous Vide in a way that is easy to understand. Read morePublished 1 month ago by Tulip Bouliphant
Good info -- our cooking style is a bit more simple, so we may not try many of the recipes, but the information is good. Read morePublished 2 months ago by "Wine is bottled poetry..."