Informationen zum Autor 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 Foundationestablished with chefs Jérôme Bocuse and Daniel BouludKeller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever. Klappentext Sous vide ("under pressure"), an exciting new cooking technique which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot-in flavor and precision. From award-winning and noted chef Thomas Keller, UNDER PRESSURE is the must-have book for professional chefs, culinary students, and forward-thinking home cooks. Zusammenfassung 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 perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe 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. Inhaltsverzeichnis Forward by Bruno Goussault Introduction: A Powerful New Cooking Tool by Harold McGee Precision of Execution Why Sous Vide? My Path to Sous Vide The Chefs The Fundamentals Vegetables and Fruits Fish and Shellfish Poultry and Meat Variety Meats Cheese and Desserts Basics Product, Temperature, and Time ...

Autorentext

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.

Klappentext

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.

Zusammenfassung
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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

Inhalt
Forward by Bruno Goussault
Introduction: A Powerful New Cooking Tool by Harold McGee
Precision of Execution
Why Sous Vide?
My Path to Sous Vide
The Chefs
The Fundamentals
Vegetables and Fruits
Fish and Shellfish
Poultry and Meat
Variety Meats
Cheese and Desserts
Basics
Product, Temperature, and Time