Under Pressure : Cooking Sous Vide

No for beginners, excellent content.

After reading many of the reviews of this book, I must get one thing off my chest: Thomas Kelller's cooking isn't meant to be accessible. If you know anything about the man, his food and his restaurants, then this won't be a surprise. Also, sous-vide as a technique was never developed to be utilized in an average home kitchen. The recipes in this book are clear, concise and don't leave anything out. It assumes you are using extremely high quality ingredients and have the means to maintain a water bath at a precise temperature. Sous vide can be done at home with fantastic results if you put enough care into preparation, timing and temperature maintenance. A foodsaver can be used. However professional vacuum machines are able to extract much more air from the bags (and are able to "compress" food which a foodsaver cannot) and obviously a lab quality roner would give the most exacting results in terms of cooking times and temps. The photography in this book is stellar, as is all of Keller's book and to me the Bras-like plate presentations are much more creative and visually interesting than his previous books, French Laundry included. This would be more of a resource for professional chefs with the skill and equipment to able to replicate the doness of proteins and vegetables. The personal insights of the various sous-chefs of the Keller empire and Sabastien Rouxel, the executive pastry chef are also worth noting as they aren't long and derivative, yet give the reader a broad understanding of what it takes to work at such a high level as well as obvious insights into sous-vide techniques and their utilization in the kitchen for things other than low-temp cooking. To me this is the most approachable book on the subject of sous vide. Other books like Joan Roca's "Sous Vide" is not only very expensive, but is long on scientific explanation and very short on content (relative to the high price) and isn't very practical. Jordi Cruz's "Logical Cuisine" also delves into low temperature cooking using sous vide to infuse stocks with other flavors, but the book as a whole only partly covers the full possibilities of sous vide cooking and the section on the subject is quite short. This book does a terrific job of distilling the essence of sous-vide cooking to the basics and organizes it in a clear and easily read source, in my opinion it is the best book to read up on the subject of sous-vide cooking

Stunning cover, beautiful photography and excellent instructions and guidance throughout.

Es ist wirklich ein sehr schönes Buch. Viele wunderschöne (nicht banale) Bilder. Interessante Texte. Allerdings handlet es sich hier um kein Kochbuch für Hobbyköcher. Thomas Keller beton das auch auf einer der ersten Seiten. Es ist ein "Kochbuch" von einem Michelin-Koch für Michelin-Köche. Die Rezepte sind nicht an das Normalniveau angepasst. Dementsprechend sind sehr anspruchsvoll und bestehen aus vielen Ingredienzen höchster Qualität. Lohnt es sich also ein solches Buch zu kaufen, wenn man als Hobbykoch mit sous vide eher experimentiert als richtig kocht (sous vide ersetzt alelrdings die anderen konventionellen Techniken nicht)? Meine Antwort lautet: Ja. Das Gute an diesem Buch ist, dass Thomas Keller verschiedene Techniken und Eigenschaften der verwendeten Produkte beschreibt. Darüber hinaus sind die Rezepte eine Quelle der Inspiration und laden zum Experimentieren ein. Allein schon die "ungewöhnlichen" Zusammensetzungen der Gerichte (Michelin-Niveau!) erweitern kulinarische Horizonte eines "Durchschnittskochs". Summa summarum ein sehr empfehlenswertes Buch für nicht einen alltäglichen Gebrauch.

Great book for those interested in the science of sou vide. do not expect basic recipes, the recipes included are complex and difficult but wonderful food that will amaze your guests.

Explica muy bien los fundamentos del sois vide. Buenas recetas, y buenas fotos. Muy buen contenido, muy recomendable