A revolution in cooking
Sous vide is the culinary innovation that has everyone in the food world
talking. In this revolutionary new cookbook, Thomas Keller, America's
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 it's 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
perfection--and they show the way in this collection of
never-before-published recipes from his landmark restaurants--The 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 Keller's 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.
