Sous vide: Cooking under high pressure

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About this sous vide cookbook

The best book in the world about sous-vide cooking, written by 3-star chef Thomas Keller. Top chef Thomas Keller unveils the secrets of cooking under pressure in his beautiful book Sous-vide. This way of cooking, in which flavors and textures are optimally preserved, is now also accessible to the enthusiastic amateur chef. By vacuum-sealing meat, fish and vegetables and then cooking them at a constant temperature, you can achieve results that were not possible before. Even the toughest piece of meat becomes tender and culinary attractive this way!

About the recipes

In Pressure Cooking, Thomas Keller shows us how sous vide achieves results that other cooking methods simply cannot - in terms of taste and precision. For example, steak that is perfectly medium from top to bottom; and meltingly tender but medium rare short ribs that haven't lost their flavor to the sauce. Fish, which have a small degree of doneness, are easier to veneer, and salmon develops a voluptuous texture when cooked at a low temperature. Fruits and vegetables also benefit, retaining their bright color and achieving remarkable textures. There is wonder in sous vide cooking – in the ease and precision and ability to evenly cook a piece of meat (or glaze carrots or poach lobster).

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