In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colour while achieving remarkable textures. There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly.
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Most Helpful Customer Reviews
20 of 20 people found the following review helpful
By Marnix Kemme
Format:Hardcover
I was a bit disappointed after having bought this book.
For me it was the first book on cooking sous-vide, but the only parts I really liked where the introductory pages. They describe some of the principles, results and why's of cooking sous vide. But the recipes are not really inspiring.
Then came the last part of the book: the part with the tables. I liked that very much. It gives you a helpful overview of cooking temperatures and times.
But with a useful introduction and a useful appendix, it does not become a useful book. At least not for this price. Thomas Keller has done so much better in other books.
For me it was the first book on cooking sous-vide, but the only parts I really liked where the introductory pages. They describe some of the principles, results and why's of cooking sous vide. But the recipes are not really inspiring.
Then came the last part of the book: the part with the tables. I liked that very much. It gives you a helpful overview of cooking temperatures and times.
But with a useful introduction and a useful appendix, it does not become a useful book. At least not for this price. Thomas Keller has done so much better in other books.
8 of 8 people found the following review helpful
By carolyn
Format:Hardcover
I ordered this book for my boyfriend who has recently purchased a sous Vide, the book came very quickly. I had a look through the book it is very nicely presented.
I asked him about the book and he said it was an interesting read, quite scientific however it is not something you would use on an everyday basis, the recipies are to 5 star restaurant quality not home cooking and would be expensive to create and difficult to get hold of the ingredients. He has not tried any of the recipies But he did enjoy reading the book.
I asked him about the book and he said it was an interesting read, quite scientific however it is not something you would use on an everyday basis, the recipies are to 5 star restaurant quality not home cooking and would be expensive to create and difficult to get hold of the ingredients. He has not tried any of the recipies But he did enjoy reading the book.
8 of 8 people found the following review helpful
By Gary Sage
Format:Hardcover|Amazon Verified Purchase
This book makes me want to do something amazing with every meal.
I truly enjoyed the book because it inspired me to buy a sous-vide waterbath; result - some awesome home cooking that few UK restaurants can come close to.
Perhaps "The Inspector" has missed the pages with very clear charts, and is taking things and him/herself way way too seriously - rule number 6 anyone. As for safety concerns, don't use cheapo ingredients.
I truly enjoyed the book because it inspired me to buy a sous-vide waterbath; result - some awesome home cooking that few UK restaurants can come close to.
Perhaps "The Inspector" has missed the pages with very clear charts, and is taking things and him/herself way way too seriously - rule number 6 anyone. As for safety concerns, don't use cheapo ingredients.
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4.2 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
A great book but..........
I am new to Sous Vide cooking and although this is a great book it is beyond and too advanced for my culinary skills.
Published 3 months ago by P. Gardner
5.0 out of 5 stars
Interesting Book All you need to Know on water bath cooking
Great Book,worth every penny.very interesting ,next i need a water bath and a vac pac machine to try out methods.
Published 5 months ago by Paul Le Brocq
3.0 out of 5 stars
Could be so much better
It is frustrating that so many of the dishes are not photographed in their plated form. The detail photographs are amazing, but with so many components in each recipe, presentation... Read more
Published 5 months ago by snowzz
5.0 out of 5 stars
amazing
top class food from a top class chef, stunning photos, a very nice book to own, a must have for any chef
Published 11 months ago by mikey
5.0 out of 5 stars
sous vide cooking guide
It is beautifully photographed book with "laboratory-like close-up" pictures. It explains sous vide cooking technique very well, as well as gives some top class basic info at the... Read more
Published 14 months ago by Anna
4.0 out of 5 stars
I have better books on Sous vide cookery, shop around...
It's not every day that you pick up a cookbook that totally changes your perception of food and cooking. Read more
Published 17 months ago by Danny Marbella
4.0 out of 5 stars
UNDER PRESSURE
GREAT BOOK FOR THOSE PEOPLE THAT ARE INTO THE WORLD OF COOKING THE PERFECT PIECE OF MEAT,FISH OR THE TASTIEST VEGGIES EVER.
Published on 23 May 2011 by matteo
5.0 out of 5 stars
WOW!!!
Amazing book, beautiful photography and some mind blowing ideas for recipes. Have made couple of things from this book which turned out great, but bear in mind this is an American... Read more
Published on 15 Mar 2011 by chrisjsenior
4.0 out of 5 stars
Great for Chefs
Not for the home cook many vital Sous Vide tips in this book, do not buy unless you can source items such as veal kidneys with fat and veal cheeks and real duck liver
Published on 28 Sep 2010 by H. Viola
3.0 out of 5 stars
Replaces content with glossy pictures...
It's a pretty book, but lacks detail on the subject.
And "The Inspector" is right - the author should have concentrated more on the science and the recipes, than... Read more
And "The Inspector" is right - the author should have concentrated more on the science and the recipes, than... Read more
Published on 10 Aug 2010 by Mathias
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