Under Pressure
€73,12€81,25-10%
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About the book
There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.
| Author | Thomas Keller |
|---|---|
| Publisher | Workman Publishing |
| Published | 2008 m. |
| Language | English |
| Pages | 304 psl. |
| Format | Hardcover |
| ISBN | 9781579653514 |
Under Pressure
€73,12
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