{"product_id":"under-pressure-cooking-sous-vide","title":"Under Pressure: Cooking Sous Vide","description":"\u003cp\u003eA revolution in cooking  Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook  Thomas Keller  Americas most respected chef  explains why this foolproof technique  which involves cooking at precise temperatures below simmering  yields results that other culinary methods cannot. For the first time  one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish  which has a small window of doneness  is easier to finesse  and shellfish stays succulent no matter how long its been on the stove. Fruit and vegetables benefit  too  retaining color and flavor while undergoing remarkable transformations in texture.  The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error  Keller and his chefs de cuisine have blazed the trail to perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee  and artful photography by Deborah Jones  who photographed Kellers best-selling The French Laundry Cookbook  this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":44966843908149,"sku":"ByrdShop_1579653510","price":46.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9781579653514.jpg?v=1770583216","url":"https:\/\/atxbooks.com\/products\/under-pressure-cooking-sous-vide","provider":"ATX Books","version":"1.0","type":"link"}