Under Pressure: Cooking Sous Vide by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: something diffrent for the culinary mind
Summary: 5 Stars
Thomas keller has once again created gold. Keller is truely the einstein of cooking; he is our modern day Escofea. This is more than a recipe book. Under Pressure is a book of philosiphy. Very few chefs approach food in the manner that he has with any of his books. This edition is very advanced, and may seem confusing or rather intimidating to the novice, it is key for any young chefs future. If one can come to truely understand and master the message that TK puts forth with Under Pressure, they will very much be rewarded with a substantial amount of useful knowledge.Book Review: Vacuum Chamber Packaging Use by Thomas Keller
Summary: 5 Stars
"Under Pressure" includes true tried and tested recipes for all in the culinary field who are interested in practicing or implementing sous vide cooking into their daily operation. The level of detail covered by Keller (and company) is phenomenal. In the book, Keller references the Ultravac 250 from Koch Equipment for vacuum packaging...this is definitely a must-have! The author effectively illustrates why the UV250's digital control panel is crucial to producing precise vacuum chamber pressure for consistent results.
Book Review: Amazing Book
Summary: 5 Stars
Thomas Keller always rights amazing books that showcase the importance of being precise and understanding your product at as base level. Under Pressure not only goes into the importance of this but also into the science of using Sous Vide. I think that having Harold McGee write with him was a brillant idea, as McGee is well known for his scientific approach to food. Would highly recommend this book for anyone looking to cook with sous vide.Book Review: Its a "Must Buy" Cookbook
Summary: 5 Stars
Truly a well crafted cookbook helpful for anyone wanting to expand their knowledge of "Sous Vide" cooking. I have been preparing food in our home kitchen for over 2 years with this method and am excited about the recipes in this book as well as explanations on cooking times and methods. If you are either an advanced home kitchen gourmet or a food service professional this is a "Must Have" publication.
K.Miller - Stonington, CT
Book Review: so what
Summary: 5 Stars
There are probably over 500,000 cookbooks out there for the home cook and not many for the professional cook, so please don't penalize this book because it is not for the martha sytle cook. This is one of the best professional cookbooks out and probably the best book out on Sous Vide cooking. So what home cooks, keep boiling eggs and deep frying asparagus.
This is a 5 star book