In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colour while achieving remarkable textures. There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly.
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Reviews
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This is the best book I have seen on Sous Vide cooking.
It takes you through the concepts and ideas behind it, and applies to to more than just the traditional piece of meat.
Not only that, the recipes for dishes are amazing! Dishes that you would expect to get at the French Laundry.
There is even a section at the back that tells you how to do all the basics needed for recipies, whether it is veal, chicken or other stock, brioche breadcrumbs, or citrus or tomato powder.
It also talks about how Sous Vide can be used as a technique for food preparation, since it is vacuum sealed and pasteurized.
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