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Product Description
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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Customer Reviews
Most Helpful Customer Reviews
14 of 14 people found the following review helpful
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.
5 of 5 people found the following review helpful
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.
5 of 5 people found the following review helpful
Format:Hardcover
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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Most Recent Customer Reviews
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 2 months ago by Anna
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 5 months ago by Danny Marbella
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 12 months ago by matteo
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 14 months ago by chrisjsenior
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 20 months ago by H. Viola
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 22 months ago by Mathias
sous vide explained in english
This book sheds a lot of light on the use of sous vide cookery the section on the health & safety side is invaluable to the professional chef,the recipes are great & easy to follow... Read more
Published on 24 Nov 2009 by Mr. N. Allen
More cookbook and less information than I wanted
I was looking for some general advice on cooking sous vide and some tables of timings. These recipes are too complex and involved in most cases to be prepared by a home chef on... Read more
Published on 29 Sep 2009 by Curry Chef
Nice presentation, but..
I expected to get a A-Z book about sous-vide technology. Instead I got a higly local oriented cookbook that use ingridients wich is very har to purchase here. Read more
Published on 17 Jun 2009 by Per F. Sommerstedt
brilliant
Nice to see some new innovation in a cook book.Great pictures too.Cant stop picking it up !
Published on 10 Feb 2009 by colin nash
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