Under pressure : cooking sous vide / Thomas Keller.
Material type:
TextPublication details: New York : Godalming : Artisan ; Melia [distributor], 2008Description: 304 p. : col. ill. ; 28 cmISBN: 9781579653514 (hbk.) :; 1579653510 (hbk.) :Subject(s): Sous-vide cookery | Food -- Effect of heat onDDC classification: 641.5'87 Summary: 'Under Pressure' 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.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.587 UND (Browse shelf(Opens below)) | Available | 06367240 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.587 UND (Browse shelf(Opens below)) | Available | 06367259 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.587 UND (Browse shelf(Opens below)) | Available | 06367232 |
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| 641.578 BYR Smoke : new firewood cooking / | 641.578 BYR Smoke : new firewood cooking / | 641.587 UND Under pressure : cooking sous vide / | 641.587 UND Under pressure : cooking sous vide / | 641.587 UND Under pressure : cooking sous vide / | 641.59 ATH Maze : the cookbook / | 641.59 ATH Maze : the cookbook / |
'Under Pressure' 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.
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