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
Interesting to see the range of possibilities with the sous vide method. Not a useful guide for the home cook.Published 1 month ago by Margaret Olson
Great book, Wonderfull pictures, high level recipes. Welcome to the world of sous vide cooking!Published 1 month ago by Jos