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Thomas Keller shows what sous vide can actually do that other methods can't, namely precision all the way through the ingredient. Steak that's perfectly medium rare from edge to centre, ribs that turn melt-in-the-mouth tender without giving up their flavour to the sauce, and fish that otherwise has a cooking window measured in seconds. The book arrived when the technique still belonged to restaurant kitchens, and it did more than anything else to spread it beyond them. It's technical, expensive and uncompromising, and it changed how a whole generation of chefs work with protein.
Format: Hardcover
Number of pages: 304
Language: English
First published: 2008
