Under Pressure: Cooking Sous Vide by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: A beautiful book, and Keller's best one yet
Summary: 5 Stars
This book isn't really designed for the home cook. When Thomas Keller first published his French Laundry cookbook, he made a concerted effort to make it useful to amateurs and home cooks. But the very topic of Under Pressure precludes that. Few people have vacuum sealing machines and few can deal with simmering water at a constant temperature.
That being said, for the more passionate and professional cooks who might buy this, they'll be happy to know that this book is far better than either the French Laundry or Bouchon cookbooks. Recipes are better structured, more photographs are included, and it makes the imagination run wild.
Most importantly, for any chef who uses sous vide techniques, Keller offers a wealth of information, including a chart of times and temperatures, which is quite invaluable.
Book Review: Vacum vin food saver container use those much easier.
Summary: 5 Stars
I have tried to use those vacum "food saver" type machines but an even easier thing to use that amazon sells is the VacuVin marinating container:
[....]
It says you should not cook with it, but you also are not supposed to heat ziplock and food saver bags....unless it spcifically says you can.
You can buy special plastic bags for boiling or else the ziplock bags and other plastics can release harmful chemicals into your food (like the banned water bottles last year......if anyone remembers).
But since this container is top rack dishwasher safe, I am assuming it is ok to put into a boiling pot of in heated water without too many ill effects.
Can't say I've tried any of the books receipies here as I usually just make up my own....other people have liked them so far as well!
Book Review: Incredible
Summary: 5 Stars
I don't normally review stuff on Amazon, but I felt compelled to for Thomas Keller's latest - "Under Pressure" is an amazing book.
I hesitate to consider this a cook book - in order to prepare most of the recipes described, a home cook will have to purchase close to $3000 of special sous vide equipment. What it is though is a fantastic reference, and introduction to the world of sous vide cooking.
In order to fully appreciate the content Thomas Keller provides, it helps to have a solid foundation of culinary knowledge, but the information is presented so clearly and organized so well, that anyone could pick this up and enjoy it.
Very highly recommended.
Book Review: Under Pressure - Outperforms Expectations!
Summary: 5 Stars
I am a businessman recently entered into the restaurant business with no formal training in cooking and I was completely "wowed" by this book.
First of all it is a beautiful object, the imagery, pages, pictures, design are fantastic. But more importantly, Thomas Keller sets out to share the principals and formulas that have been the basis of his award winning food. He sites procedures, suppliers, recipes with a candor and generosity of spirit which i have never seen in the restaurant business or by any world renowned chef.
Anyone looking to understand the ways in which food preparation has evolved over the past 20 years needs to read this book.
Book Review: An outstanding presentation worthy of any serious culinary collection's acquisition
Summary: 5 Stars
UNDER PRESSURE: COOKING SOUS VIDE introduces American cooks to a fine foolproof cooking method of packing food into airtight plastic bags and cooking at low heat to provide outstanding results. Chapters come from chef Thomas Keller and a crew of chefs who illustrate how precision heating works, discuss which kinds of foods will benefit from it and which won't, and packs recipes with full-page, gorgeous color photos. It's an outstanding presentation worthy of any serious culinary collection's acquisition and promises to be both an eye-catching browser's choice as well as a neo-professional cook's pick.
Diane C. Donovan
California Bookwatch