Under Pressure is another great book from chef Thomas Keller - it became an instant must-have classic almost as soon as it was published. It may not be the first book on sous-vide cooking, but it is probably the most popular. It manages to cover a huge range of items, from basic vegetable prep to purees, sauces, and of course meats, yet also manages to remain approachable and unintimidating (provided you have the equipment). Throughout the book you will find dishes where each element is touched by sous-vide cooking or its philosophy - while the butter poached lobster isn't vacuum sealed, the butter bath is held at a precise temperature and the lobster goes in for a very specific amount of time. The deserts? Yes, desserts. Just try not to drool on the pages.
As you would expect, Under Pressure is chock full of information - essays, recipes, time and temperature tables, and of course only the best in food photography. You would be wise to invest in a book cover as this one lends itself to repeated reference usage.
CHECK IT OUT HERE.
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