Under Pressure : Cooking Sous Vide.

Under Pressure : Cooking Sous Vide.
Keller, Thomas.
New York : Artisan, 2008.
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1 online resource (305 pages)
  • Cookbooks.
  • Electronic books.
  • Pigeon Aux Truffles Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine.
  • Cover; Title page; Copyright; Dedication; Contents; Foreword; Introduction; Precision of Execution; Why Sous Vide?; Finding the Balance; My Path to Sous Vide; The Chefs; Jonathan Benno; Corey Lee; Sebastien Rouxel; The Fundamentals; What Sous Vide Can Achieve, At a Glance; The Three Basic Principles; The Four Basic Techniques; Safety; In Our Kitchens; In The Home Kitchen; Vegetables and Fruits; Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter; Compressed Watermelon and Hayden Mango ""Yolk""
  • Sweet Corn Soup with Summer Succotash and Pork Belly DumplingsPuree of Sunchoke Soup with Arugula Pudding and Pickled Radishes; Globe Artichokes À La Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham; Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil; Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise; Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup; Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree.
  • White Asparagus with Field Rhubarb and Black Truffle CoulisGratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage; Soft-Boiled Hen Egg with Green Asparagus, Crème Fraîche Aux Fines Herbes, and Butter-Fried Croutons; Fish and Shellfish; ""Tagliatelle"" of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigretta À L'Encre de Seiche; Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde; Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and ""Russian Dressing""
  • Butter-Poached Maine Lobster Tail, Hen-of-The-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl OnionsSt. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline; Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers. and Lemon Confit; Anguille À La Japonaise; Columbia River Wild Sturgeon Confit À La Minute, Her Spaetzle, Heirloom Beets, Dill ""Mousse, "" and Borscht Sauce; Double Chop of Striped Bass Belly en Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce; Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar.
  • Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toastedine Nuts, Niçoise Olives, and Basil SeedsPoultry and Meat; Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux D'Agen; Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries; Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique; Confit of Libery Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad; Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce.
  • 9781579657574
  • 1579657575
Keller, Thomas.
Under Pressure : Cooking Sous Vide.
New York : Artisan, 2008.
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online resource
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Print version record.
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McGee, Harold.
OverDrive, Inc.
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Print version: Keller, Thomas. Under Pressure : Cooking Sous Vide. New York : Artisan, ©2008 9781579653514
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