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Under Pressure: Cooking Sous Vide
 
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Under Pressure: Cooking Sous Vide (Hardcover)

by Thomas Keller (Author)
2.9 out of 5 stars  See all reviews (7 customer reviews)
RRP: £50.00
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Under Pressure: Cooking Sous Vide + The Complete Robuchon
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  • This item: Under Pressure: Cooking Sous Vide by Thomas Keller

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    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

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Product details

  • Hardcover: 295 pages
  • Publisher: Artisan Division of Workman Publishing; illustrated edition edition (6 Oct 2008)
  • Language English
  • ISBN-10: 1579653510
  • ISBN-13: 978-1579653514
  • Product Dimensions: 29 x 28.4 x 3.3 cm
  • Average Customer Review: 2.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon.co.uk Sales Rank: 7,553 in Books (See Bestsellers in Books)

    Popular in these categories:

    #3 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet
    #9 in  Books > Food & Drink > Reference & Gastronomy > Gastronomy

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Product Description

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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Under Pressure: Cooking Sous Vide
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Customer Reviews

7 Reviews
5 star:
 (2)
4 star:
 (1)
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Average Customer Review
2.9 out of 5 stars (7 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
16 of 19 people found the following review helpful:
5.0 out of 5 stars What a beautiful book!, 10 Nov 2008
I love the clear descriptions of the principles of Sous Vide, as well as the different chefs' perspectives on the uses of this technique. The recipes are easy to read, with ingredients helpfully measured in grams. Many have stunning colour photographs, and each has a clever "At Service" section indicating how best to achieve a stunning presentation. There is also an invaluable chart listing temperature and cooking times for each ingredient. "White Asparagus with Field Rhubarb and Black Truffle Coulis"? "Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar"? Or maybe a "Cherry-Vanilla" consisting of "Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam"? Thomas Keller is a genious!
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43 of 56 people found the following review helpful:
1.0 out of 5 stars So disappointed, 3 Nov 2008
I'm sorry to give a totally negative review but claiming to be 'the first book written in English on cooking sous-vide' (simply not true) and describing food as being 'sealed in plastic' should have given me the hints that this book would massively disappoint.

Is my beautiful copy of Sous-Vide Cuisine by Joan Roca and Salvador Brugues not in perfect English and been poured over by me for at least a year now? The forward of 'Under Pressure' states that 'It's fitting that the first book to present the sous-vide method to English-speaking cooks........' Where on earth was the editor? Too scared of editing a subject such as this and so leaving it to the authors alone?

I found this book simply an ego trip for the author(s) with hardly a page being turned without a reference to one or other of their restaurants - so many references in fact that is became very boring. The book misses chances time and again to educate the reader (few if any tables on cooking times for each of the meats/fish/ etc) in this fascinating method of cooking and instead concentrates on egotistical menus of massive complexity. Sous Vide is not complex and the subject presented in this way I found counter intuitive and counter productive.

The sections regarding the vital yet basic factors governing cooking by sous-vide for either mis en service or for storage and use at a later time and the safety aspects relevant to each were, in my opinion, not given the relevance that each separately and distinctly deserves. The two have quite distinctly different factors regarding safety and I didn't find that the book stressed this enough - safety seems to have been treated, albeit in depth, as one which is a little worrying really.

Many pages contain what I saw as written bullet points in isolation without form or structure. If ever a book needed a decent editor to give it this structure and form then this is it - it seems as if the publisher has just let the author(s) do it and then publish 'as is'. The book to my mind is a mess.

Menus containing blatant plugs for suppliers missed the fact this book is being sold internationally. I'd find it pretty tough to source ingredients for "Roulle of Four Story Hills Farm Poularde" when Four Story Hills Farm is certainly thousands of miles from where I live and cook - not all of us live in the USA remember.

The pages on stock recipes (nothing to do with the subject of sous-vide) were far more entertaining and informative than anything written here on the subject of sous-vide.

Altogether a total disappointment, waste of some serious cash and this book doesn't even come close to Sous Vide Cuisine by Joana Roca. I'll be astounded if they don't sue the publishers for allowing the claim for this book to be the first written on the subject in English.

Oh, a very talented friend of mine once said he'd never buy a book on cookery if each recipe didn't have at least one photo - hmmm, editorial absence maybe on this one yet again.

So sorry - I think my copy is destined for an early sale on e-Bay and won't be missed.

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3 of 3 people found the following review helpful:
2.0 out of 5 stars Beautiful on the outside but quite empty inside, 3 Mar 2009
By Marnix Kemme "food for thought for food" (Rotterdam, Netherlands) - See all my reviews
(REAL NAME)   
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.
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Most Recent Customer Reviews

2.0 out of 5 stars 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 1 month ago by Curry Chef

1.0 out of 5 stars 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 5 months ago by Per F. Sommerstedt

5.0 out of 5 stars brilliant
Nice to see some new innovation in a cook book.Great pictures too.Cant stop picking it up !
Published 9 months ago by colin nash

4.0 out of 5 stars Waterbath anyone?
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... Read more
Published 9 months ago by Gary Sage

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