Workman Publishing Under Pressure: Cooking Sous Vide Cookbook

Master the art of precision cooking with Under Pressure: Cooking Sous Vide from The Thomas Keller Library. In this revolutionary cookbook, America's most respected chef, Thomas Keller, explains how to use the sous vide technique to achieve results that traditional methods cannot match. By cooking at precise temperatures below simmering, you can produce meltingly tender short ribs even when served medium rare. This guide makes it easier to finesse fish and ensures shellfish stays succulent regardless of time on the stove. Whether you are working with meats, seafood, or vegetables, this book provides the knowledge needed to master this foolproof culinary innovation. Perfect for home cooks looking to elevate their skills using professional-grade techniques.