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Under Pressure: Cooking Sous Vide (The Thomas Keller Library) Hardcover – Illustrated, October 15, 2008

by Thomas Keller (Author), Harold McGee (Introduction)

4.6 885 ratings

Part of: The Thomas Keller Library (6 books)

See all formats and editions

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A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. 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. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. 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.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

From the Publisher

	Six Seasons: A New Way with Vegetables	The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vin...	Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou	More Than Cake: 100 Baking Recipes Built for Pleasure and Community	Why I Cook	Bayou: Feasting Through the Seasons of a Cajun Life

Customer Reviews	2,987	4,566	1,923	157	143	73
Price	$22.49	$17.94	$24.54	$19.32	$23.17	$22.10
	In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons.	Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.	For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club.	The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz	Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove.	Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.

WARNING: California’s Proposition 65

Editorial Reviews

Amazon.com Review

The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved.

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

From Publishers Weekly

The origins of sous vide cooking, or vacuum-packing foods and cooking them at precise, relatively low temperatures for long periods, may have been largely in frozen convenience foods, but it has become standard in top kitchens worldwide, notably Kellers own. Now, Keller aims to demonstrate the technique to a wider swath of cooks—not the masses, but at least those who can afford this lavish volume and the sous vide equipment. One need not cook the exact recipes (which are unaltered from the restaurants) to be inspired by Kellers careful yet whimsical creations, such as a cuttlefish tagliatelle with palm hearts and nectarine or squab with piquillo peppers, marcona almonds, fennel and date sauce. And Keller, with several of his chefs as well as curious cook Harold McGee, takes pains in the introduction to explain sous vide fundamentals, arguing persuasively that it is not a fad but an important technique that allows unparalleled control over how ingredients are heated and what flavors and textures result. Still, at least until the equipment is more affordable, most readers will admire this gorgeous book on their coffee tables, from the simple beauty of photos of ingredients in their natural states to plates with a courses elements so artfully arranged they would not be out of place in a modern art museum. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Back Cover

Under Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, “introduces cooks to one of the most important culinary innovations of modern times.”

An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. “Thomas Keller and his chefs,” McGee continues, “illustrate the powers of precision heating with dozens of dishes that wouldn’t be as fine, or even conceivable, without it.”

Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days—food that is traditionally braised, sautéed, roasted, or poached—we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats en sous vide are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.

Under Pressure: Cooking Sous Vide is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller’s landmark restaurants.

Under Pressure is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.

About the Author

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.

Product details

Publisher ‏ : ‎ Artisan; Illustrated edition (October 15, 2008)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 295 pages
ISBN-10 ‏ : ‎ 1579653510
ISBN-13 ‏ : ‎ 978-1579653514
Item Weight ‏ : ‎ 4.95 pounds
Dimensions ‏ : ‎ 11.31 x 1.15 x 11.31 inches

Best Sellers Rank: #163,146 in Books (See Top 100 in Books)
- #51 in Professional Cooking (Books)
- #56 in Gourmet Cooking (Books)
- #809 in Celebrity & TV Show Cookbooks

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Thomas Keller

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Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five bakeries in the United States. 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. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you’d never know the difference. As part of the ment’or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d’Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.

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Customers find the book provides a basic understanding of sous vide cooking and some recipes. They describe it as an interesting read with beautiful photographs and graphics. However, opinions differ on the cooking techniques and recipes - some find them delicious and adventurous, while others consider them too complex or unusual for everyday cooking.

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Information quality Readability Pictures quality Cooking technique Recipes

86 customers mention "Information quality"82 positive4 negative

Customers find the book helpful for learning sous vide cooking techniques and recipes. They appreciate the clear explanations, interesting background information, and detailed instructions. The book provides a basic understanding of sous vide technology and uses.

"...This technique is great but there are still safety precautions that you need to take...." Read more

"...A definite must for the sous vide user. Beautiful photography, well written." Read more

"...table that lists ingredients alphabetically, specifies how to sous vide the ingredient, and cites a recipe within the text that features the..." Read more

"...This one is by far my favorite. It is very detailed and well written so its is fun to read. I got the kindle version...." Read more

71 customers mention "Readability"56 positive15 negative

Customers find the book interesting and well-crafted. They say it provides a good learning experience for sous vide cooking at home. The recipes are exciting and fun challenges for the average cook.

"...High quality throughout. Amazon’s price for the book is well below the publisher’s list price ($75). I highly recommend this book." Read more

"A little adventurous for the average cook but a fun challenge too. A definite must for the sous vide user. Beautiful photography, well written." Read more

"...It is very detailed and well written so its is fun to read. I got the kindle version...." Read more

"...Putting these quibbles aside, "Under Pressure" is the best book available in English on this topic." Read more

48 customers mention "Pictures quality"46 positive2 negative

Customers appreciate the book's pictures. They find the photographs and illustrations beautiful. The food is presented elegantly in small portions, a snapshot of a time and place.

"...The photography in this book is stellar, as is all of Keller's book and to me the Bras-like plate presentations are much more creative and visually..." Read more

"...The author provides recipes, photographs, and serving suggestions...." Read more

"...A definite must for the sous vide user. Beautiful photography, well written." Read more

"...First, there is a marvelous table that lists ingredients alphabetically, specifies how to sous vide the ingredient, and cites a recipe within the..." Read more

98 customers mention "Cooking technique"65 positive33 negative

Customers have different views on the cooking technique. Some find it an excellent reference and introduction to sous vide cooking, with recipes, photographs, and serving suggestions. They say it's a fantastic reference and a great guide to modern-classical refined cooking. Others mention that the recipes are not for home cooks, are adventurous for the average cook, and not even for beginning molecular gastronomists.

"...The recipes in this book are clear, concise and don't leave anything out...." Read more

"...The author provides recipes, photographs, and serving suggestions...." Read more

"...specifies how to sous vide the ingredient, and cites a recipe within the text that features the ingredient...." Read more

"A little adventurous for the average cook but a fun challenge too. A definite must for the sous vide user. Beautiful photography, well written." Read more

31 customers mention "Recipes"16 positive15 negative

Customers have mixed opinions about the recipes. Some find them delicious and beautiful, while others mention some unusual ingredients and wish for more actual recipes.

"...extended hold times, intensified flavor, more efficient usage of labor, space and ingredients, and the..." Read more

"...marketing focus at all-this book is too cumbersome and artsy for the professional bookshelf, and too complex with its metric measures, specialty..." Read more

"...egg was so creamy smooth, and the fish was perfectly done and moist, delicious. I am just amazed at how much better the food is when cooked this way...." Read more

"...quite complicated, often require exotic ingredients and molecular gastronomy chemicals, and generally necessitate use of a chamber vacuum sealing..." Read more

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Reginald Abalos
Obviously not for the "average" home cook. Rachael Ray fans need not apply
Reviewed in the United States on March 10, 2009
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After reading many of the reviews of this book, I must get one thing off my chest: Thomas Kelller's cooking isn't meant to be accessible. If you know anything about the man, his food and his restaurants, then this won't be a surprise. Also, sous-vide as a technique was never developed to be utilized in an average home kitchen. The recipes in this book are clear, concise and don't leave anything out. It assumes you are using extremely high quality ingredients and have the means to maintain a water bath at a precise temperature. Sous vide can be done at home with fantastic results if you put enough care into preparation, timing and temperature maintenance. A foodsaver can be used. However professional vacuum machines are able to extract much more air from the bags (and are able to "compress" food which a foodsaver cannot) and obviously a lab quality roner would give the most exacting results in terms of cooking times and temps. The photography in this book is stellar, as is all of Keller's book and to me the Bras-like plate presentations are much more creative and visually interesting than his previous books, French Laundry included. This would be more of a resource for professional chefs with the skill and equipment to able to replicate the doness of proteins and vegetables. The personal insights of the various sous-chefs of the Keller empire and Sabastien Rouxel, the executive pastry chef are also worth noting as they aren't long and derivative, yet give the reader a broad understanding of what it takes to work at such a high level as well as obvious insights into sous-vide techniques and their utilization in the kitchen for things other than low-temp cooking. To me this is the most approachable book on the subject of sous vide. Other books like Joan Roca's "Sous Vide" is not only very expensive, but is long on scientific explanation and very short on content (relative to the high price) and isn't very practical. Jordi Cruz's "Logical Cuisine" also delves into low temperature cooking using sous vide to infuse stocks with other flavors, but the book as a whole only partly covers the full possibilities of sous vide cooking and the section on the subject is quite short. This book does a terrific job of distilling the essence of sous-vide cooking to the basics and organizes it in a clear and easily read source, in my opinion it is the best book to read up on the subject of sous-vide cooking

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William K. Johnson
An outstanding resource
Reviewed in the United States on April 22, 2024
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If you are new to Sous vide, this book will provide a great historical context. The author provides recipes, photographs, and serving suggestions. If you are concerned with how to plate a particular dish, the authors photos will make the job much easier.

One very important aspect of this book (which other Sous vide guides ignore) are the safety cautions. This technique is great but there are still safety precautions that you need to take.

The only “negatives” that I could find are: (1) the type is small (I am 78 and ‘my eyes are great) and the book is heavy. High quality throughout. Amazon’s price for the book is well below the publisher’s list price ($75).
I highly recommend this book.

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Jean
A must for every sous vide user!
Reviewed in the United States on July 17, 2023
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A little adventurous for the average cook but a fun challenge too. A definite must for the sous vide user. Beautiful photography, well written.

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Charleston Dave
An instant classic, but not for everyone
Reviewed in the United States on November 12, 2008
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This cookbook is a mirror into the reader's own attitude toward cooking.

If you are a professional with all the expensive equipment, a demanding clientele and a pioneering spirit, this book will quickly become an essential reference. If you are a casual home cook curious about sous vide wizardry and perhaps interested in toying with the techniques, you will find this book intimidating and useless. For foodies who have been intrigued by "molecular gastronomy" restaurant offerings, this book may answer a few "How did they do that?" questions. Given the level of creative energy between this book's covers, it is an outstanding value for the listed Amazon price. Understand, however, that as Keller states on p. 38, this book is

"written for the professional kitchen, from one chef to another. No modifications have been made
to accommodate cooks preparing [these recipes] at home, even though some of them certainly can
be done at home with the right equipment"

Recipe mise-en-place is organized by component in a division-of-labor professional kitchen style (not chronologically). All recipes use metric weights, so a digital scale is essential. These stylistic choices are sensible for Keller's audience, but may be offputting to a home cook more familiar with traditional American home cookbook presentations.

Sous vide is, in important ways, both easier and safer than other cooking methods. Some of the advantages include ultra-precise control (and corresponding prevention of cooking errors and waste), extended hold times, intensified flavor, more efficient usage of labor, space and ingredients, and the ability to accomplish certain end results that are impossible with any other approach. Romantics who complain that sous vide reduces the artistry of cooking are ignoring the subjective, analog, soulful decisions that the chef must make concerning ingredients and method before and after bag cooking. In an introductory essay, Keller considers the sense of loss at the diminution of artisanal craft as technology supplants it. This was great writing, truly an artist at his best.

One minor complaint I have with the book is its layout. Too many pictures of serious chefs at work are uncaptioned. Who am I looking at? What am I supposed to learn from this picture? Photos of finished recipes are often a page or two away from the recipe or even from their own caption. There are also artsy "backstage" pictures mixed in, producing a momentary confusion as to what one is contemplating. This is perhaps illustrative of the tone of the book. It's assumed that the reader is going to have the culinary chops to recognize these people (or ones like them) and fit right in next to them cooking obscure ingredients comfortably in a professional setting. Perhaps the effect sought is a coffee table book for professional chefs. I was also a bit disappointed with the layout's trendy approach of having more empty space (big white margins) bordering smaller, lighter type. Bring your reading glasses and good light when you sit down with this text.

Following introductions on philosophy, science and history by Bruno Goussault, Harold McGee, Keller, Jonathan Benno, Corey Lee and Sebastien Rouxel, there in an extended section on Fundamentals, including what sous vide can achieve, basic principles and techniques, safety, use in the professional kitchen, and use in the home kitchen. I found the section on food safety to be particularly valuable and accessible to the home cook.

Over sixty recipes are roughly equally divided into five major categories: Vegetables and Fruits, Fish and Shellfish, Poultry and Meat, Variety Meats, and Cheese and Desserts. Perplexingly, the table of contents lists only these categories and does not itemize the individual recipes. Each recipe generally takes two to three pages, plus a full-page photograph, and involves two or three dozen ingredients, divided into dish components (remember these are complex, composed dishes offered in Keller's restaurants, The French Laundry and per se). An example? "Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds and Salsa Verde," has 30 ingredients, two pages of instructions including a procedure for peeling green almonds, recipe p. 78-79, photo p. 76, two citations for sources, and one procedural reference to the Basics section. Similarly, "Dégustation de Porcelet, Rutabage Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille'" is a tasting of five cuts from a baby pig; this recipe stretches four pages and lists 45 ingredients. The "Basics" section follows the recipes and includes everything from how to make clarified butter to recipes for eight different kinds of stock. Few home cooks are likely to make the composed dishes in their entirety, but experienced or adventuresome readers will certainly come away with ideas for home entertaining or approaches that might prepare only one simplified element from a Keller composed plate. Perhaps you would offer home guests five cuts from a baby pig; weeknight visitors to my home would more likely get pork chops sous-vided à la Keller, with one sauce.

Other than the chapter on safety, perhaps the most useful parts for home sous vide users will be the two closing reference sections. First, there is a marvelous table that lists ingredients alphabetically, specifies how to sous vide the ingredient, and cites a recipe within the text that features the ingredient. Next comes an extended list of sources for equipment and ingredients. This is followed by a more traditional index, then acknowledgements and restaurant staff group photos, for a text of almost 300 pages.

The only comparable text to address the topic of sous vide is Joan Roca's "Sous Vide Cuisine." Roca's text is stylistically quite different and more than a third shorter than Keller's book. The English translation of Roca's book also runs about two hundred dollars, which is quadruple the price of Keller's book. If you can choose only one, Keller's is stronger and a better value.

It's not all things to all people, but "Under Pressure: Cooking Sous Vide" is invaluable in what it offers and an instant classic in its field.

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Hobby Metzger
Great book
Reviewed in the United States on February 25, 2025
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N-a

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M Johnson
Well Written and Detailed
Reviewed in the United States on November 25, 2017
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I am new to Sous Vide, so I got several books on the subject to learn. This one is by far my favorite. It is very detailed and well written so its is fun to read. I got the kindle version. So far I have cooked "poached" eggs and a fish filet sous vide and I m so amazed at the result! the egg was so creamy smooth, and the fish was perfectly done and moist, delicious. I am just amazed at how much better the food is when cooked this way. And so easy! just drop it in the water bath, and go do something, cuz you dont have to keep an eye on the food. it just sits in the bath and slowly cooks itself! Love Sous Vide, and this book is a must have!

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Peter
Editorisch ein sehr schönes Buch
Reviewed in Germany on May 7, 2021
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Es ist wirklich ein sehr schönes Buch. Viele wunderschöne (nicht banale) Bilder. Interessante Texte. Allerdings handlet es sich hier um kein Kochbuch für Hobbyköcher. Thomas Keller beton das auch auf einer der ersten Seiten. Es ist ein "Kochbuch" von einem Michelin-Koch für Michelin-Köche. Die Rezepte sind nicht an das Normalniveau angepasst. Dementsprechend sind sehr anspruchsvoll und bestehen aus vielen Ingredienzen höchster Qualität. Lohnt es sich also ein solches Buch zu kaufen, wenn man als Hobbykoch mit sous vide eher experimentiert als richtig kocht (sous vide ersetzt alelrdings die anderen konventionellen Techniken nicht)? Meine Antwort lautet: Ja. Das Gute an diesem Buch ist, dass Thomas Keller verschiedene Techniken und Eigenschaften der verwendeten Produkte beschreibt. Darüber hinaus sind die Rezepte eine Quelle der Inspiration und laden zum Experimentieren ein. Allein schon die "ungewöhnlichen" Zusammensetzungen der Gerichte (Michelin-Niveau!) erweitern kulinarische Horizonte eines "Durchschnittskochs". Summa summarum ein sehr empfehlenswertes Buch für nicht einen alltäglichen Gebrauch.

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Evyan
Muy bueno
Reviewed in Mexico on January 2, 2020
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Explica muy bien los fundamentos del sois vide.
Buenas recetas, y buenas fotos.

Muy buen contenido, muy recomendable

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Colin Innes
Excellence Under Pressure
Reviewed in Australia on November 10, 2024
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Stunning cover, beautiful photography and excellent instructions and guidance throughout.

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Michael Hendler
A recommander
Reviewed in France on January 17, 2018
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Beaucoup de très bonne idée et recette à refaire. Bon resuné de cuisson. Je conseille ce livre vivement. J’emploie un Thermo plongeur et ça marche très bien

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Richard Stephens
Wonderful but mostly useless
Reviewed in Spain on December 23, 2017
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I am a huge fan and very respectful of Thomas Keller. I am also new to sous vide cooking. I enjoyed the information and advice at the top of the book. However, the recipes for me were a total wipeout. I live in a small town in a very rural area. So consequently and obviously the majority of ingredients are totally unavailable. This made the large part of the book completely useless to me. I can recommend this book to anyone who wants to further their knowledge on sous vide technique but I don’t think it’s a volume I will be coming back to frequently when cooking.

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Under Pressure: Cooking Sous Vide (The Thomas Keller Library) Hardcover – Illustrated, October 15, 2008

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5.0 out of 5 stars Obviously not for the "average" home cook. Rachael Ray fans need not apply

5.0 out of 5 stars An outstanding resource

5.0 out of 5 stars A must for every sous vide user!

4.0 out of 5 stars An instant classic, but not for everyone

5.0 out of 5 stars Great book

5.0 out of 5 stars Well Written and Detailed

Top reviews from other countries

5.0 out of 5 stars Editorisch ein sehr schönes Buch

5.0 out of 5 stars Muy bueno

5.0 out of 5 stars Excellence Under Pressure

5.0 out of 5 stars A recommander

2.0 out of 5 stars Wonderful but mostly useless

Obviously not for the "average" home cook. Rachael Ray fans need not apply

An outstanding resource

A must for every sous vide user!

An instant classic, but not for everyone

Great book

Well Written and Detailed

Editorisch ein sehr schönes Buch

Muy bueno

Excellence Under Pressure

A recommander

Wonderful but mostly useless