Under Pressure

Under Pressure

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A leading chef explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.aquot;Under Pressure, aquot; writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.

Title:Under Pressure
Author:Thomas Keller
Publisher:Artisan Books - 2008


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