Under Pressure by Thomas Keller, Autographed

Learn to cook sous vide —French for ‘under vacuum’—in this innovative cookbook that teaches the new technique of cooking foods in plastic bags in water. Professional chef Thomas Keller introduces the concept behind sous vide and walks you through the process of simmering food at precise temperatures to bring out the best and purest flavors and textures in your cuisine. Even novices can enjoy this new cooking experience through tested recipes that Keller and his chefs at The French Laundry and per se personally perfected to make sure you receive the best results. This cookbook is great for those looking for new cooking techniques and wanting to make the most of the tastes in ingredients. Includes an introduction by food science writer Harold McGee and beautiful photography by Deborah Jones. For this book, ‘autographed’ refers to a signed bookplate. Available online, in the catalog and select stores only. Limited to stock on hand.