Under Pressure: Cooking Sous Vide. Home · Under Size Report. DOWNLOAD PDF Planning Under Pressure: The Strategic Choice Approach · Read more. DOWNLOAD COOKING EBOOK UNDER PRESSURE - COOKING SOUS VIDE by Thomas Keller | 48 Mb | Pages | PDF | English. Book details Author: Thomas Keller Pages: pages Publisher: Artisan Division of Workman Publishing Language: English ISBN ISBN This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking.
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A revolution in cooking Sous vide is the culinary innovation that has everyone in Under Pressure: Cooking Sous Vide and millions of other books are available . Cooking Sous Vide, Under Pressure by Thomas Keller - Ebook download as PDF File .pdf), Text File .txt) or read book online. Cooking sous vide. DOWNLOAD-PDF-Under-Pressure-Cooking-Sous-Vide-The-Thomas-Keller- Library.
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Planning Under Pressure: The Strategic Choice Approach. Leadership Under Pressure: Tactics from the Frontline.
Planning under pressure: Vide en evolution. La Maison vide. Recommend Documents. Names, characters, places, and incidents either are the product of the a Under Pressure Under Pressure current title e-version 5.
Caution - Contents under Pressure Haven 1 Caution: Contents Under Pressure No good deed goes unpunished. I learned I could kill someone if I don't do it right. Which makes this book extraordinarily useful.
Dec 25, Vladimir Semenov rated it really liked it Really nice book. But it is for someone who is a chef or who wants to be.
It is very precise with a lot of ideas, because a lot of it requires special equipment but you should know that since it is a book about sous vide cooking. The only problem is. Sometimes - there is no explanation to why it is done this way and not the other. This book has a couple of pages of temperature and time recommendations for specific dishes which I did not find that helpful, mainly because they were for dishes I would never prepare. If you are making foie gras, ox cheek, beef tongue, or lamb heart you may find these numbers useful.
There are also sirloin and chicken settings, but don't download this book if you are looking for basics. This is a beautiful book with illustrations and recipes for dishes from a top chef.
I would recommend it for those interested in fine dining and for professionals who aren't doing sous vide in their restaurants. Perhaps a highly skilled home chef could also expand their repertoire with this book. I wish I was in that category. A smorgasbord of recipes ranging from the exotic to the ordinary, the decadently overwhelming to the commonly healthy, all cooked without anything other than an everyday sealable food bag.
You will have to print up a metric to English standard weight table in some instances though, but it's very well worth it. The science behind it is all there, as well as an excellent compendium of culinary experts to guide you through the steps to a better way to prepare your meals.
Prepare your palate for a paradigm shift for the better!!!! My only complaint-why did it take so long to make its way here to the US!!?!?? Verified download. That being said, I will be using this cookbook in some fashion. Maybe not for a whole recipe, but perhaps for just a portion of some recipes.
When I bought this book I expected to download something that really explained all the cooking nuances, science and aspects of sous vide. Yesterday I took the book to guide me to make a perfect rost beef and I didn't find all the answers I needed to make what I wanted.
This cookbook is a mirror into the reader's own attitude toward cooking. If you are a professional with all the expensive equipment, a demanding clientele and a pioneering spirit, this book will quickly become an essential reference. If you are a casual home cook curious about sous vide wizardry and perhaps interested in toying with the techniques, you will find this book intimidating and useless. For foodies who have been intrigued by "molecular gastronomy" restaurant offerings, this book may answer a few "How did they do that?
Given the level of creative energy between this book's covers, it is an outstanding value for the listed site price. Understand, however, that as Keller states on p. No modifications have been made to accommodate cooks preparing [these recipes] at home, even though some of them certainly can be done at home with the right equipment" Recipe mise-en-place is organized by component in a division-of-labor professional kitchen style not chronologically.
All recipes use metric weights, so a digital scale is essential. These stylistic choices are sensible for Keller's audience, but may be offputting to a home cook more familiar with traditional American home cookbook presentations. Sous vide is, in important ways, both easier and safer than other cooking methods.
Some of the advantages include ultra-precise control and corresponding prevention of cooking errors and waste , extended hold times, intensified flavor, more efficient usage of labor, space and ingredients, and the ability to accomplish certain end results that are impossible with any other approach. Romantics who complain that sous vide reduces the artistry of cooking are ignoring the subjective, analog, soulful decisions that the chef must make concerning ingredients and method before and after bag cooking.
In an introductory essay, Keller considers the sense of loss at the diminution of artisanal craft as technology supplants it.
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This was great writing, truly an artist at his best. One minor complaint I have with the book is its layout. Too many pictures of serious chefs at work are uncaptioned.
Who am I looking at? What am I supposed to learn from this picture? Photos of finished recipes are often a page or two away from the recipe or even from their own caption.
There are also artsy "backstage" pictures mixed in, producing a momentary confusion as to what one is contemplating. This is perhaps illustrative of the tone of the book. It's assumed that the reader is going to have the culinary chops to recognize these people or ones like them and fit right in next to them cooking obscure ingredients comfortably in a professional setting.
Perhaps the effect sought is a coffee table book for professional chefs. I was also a bit disappointed with the layout's trendy approach of having more empty space big white margins bordering smaller, lighter type. Bring your reading glasses and good light when you sit down with this text. Following introductions on philosophy, science and history by Bruno Goussault, Harold McGee, Keller, Jonathan Benno, Corey Lee and Sebastien Rouxel, there in an extended section on Fundamentals, including what sous vide can achieve, basic principles and techniques, safety, use in the professional kitchen, and use in the home kitchen.
I found the section on food safety to be particularly valuable and accessible to the home cook. Over sixty recipes are roughly equally divided into five major categories: Perplexingly, the table of contents lists only these categories and does not itemize the individual recipes. Each recipe generally takes two to three pages, plus a full-page photograph, and involves two or three dozen ingredients, divided into dish components remember these are complex, composed dishes offered in Keller's restaurants, The French Laundry and per se.
An example? The "Basics" section follows the recipes and includes everything from how to make clarified butter to recipes for eight different kinds of stock. Few home cooks are likely to make the composed dishes in their entirety, but experienced or adventuresome readers will certainly come away with ideas for home entertaining or approaches that might prepare only one simplified element from a Keller composed plate.
Other than the chapter on safety, perhaps the most useful parts for home sous vide users will be the two closing reference sections. First, there is a marvelous table that lists ingredients alphabetically, specifies how to sous vide the ingredient, and cites a recipe within the text that features the ingredient.
Next comes an extended list of sources for equipment and ingredients. This is followed by a more traditional index, then acknowledgements and restaurant staff group photos, for a text of almost pages. The English translation of Roca's book also runs about two hundred dollars, which is quadruple the price of Keller's book. If you can choose only one, Keller's is stronger and a better value. It's not all things to all people, but "Under Pressure: Cooking Sous Vide" is invaluable in what it offers and an instant classic in its field.
Best Sous Vide Cookbooks: Beginners to Advanced
See all reviews.Now, Keller aims to demonstrate the technique to a wider swath of cooks—not the masses, but at least those who can afford this lavish volume and the sous vide equipment. Delicate fish is enhanced and the margin of error reduced. I was also a bit disappointed with the layout's trendy approach of having more empty space big white margins bordering smaller, lighter type.
Following introductions on philosophy, science and history by Bruno Goussault, Harold McGee, Keller, Jonathan Benno, Corey Lee and Sebastien Rouxel, there in an extended section on Fundamentals, including what sous vide can achieve, basic principles and techniques, safety, use in the professional kitchen, and use in the home kitchen.