Under Pressure: Cooking Sous Vide
by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: Under Pressure - Outperforms Expectations!
Summary: 5 Stars
I am a businessman recently entered into the restaurant business with no formal training in cooking and I was completely "wowed" by this book.
First of all it is a beautiful object, the imagery, pages, pictures, design are fantastic. But more importantly, Thomas Keller sets out to share the principals and formulas that have been the basis of his award winning food. He sites procedures, suppliers, recipes with a candor and generosity of spirit which i have never seen in the restaurant business or by any world renowned chef.
Anyone looking to understand the ways in which food preparation has evolved over the past 20 years needs to read this book.
Book Review: An outstanding presentation worthy of any serious culinary collection's acquisition
Summary: 5 Stars
UNDER PRESSURE: COOKING SOUS VIDE introduces American cooks to a fine foolproof cooking method of packing food into airtight plastic bags and cooking at low heat to provide outstanding results. Chapters come from chef Thomas Keller and a crew of chefs who illustrate how precision heating works, discuss which kinds of foods will benefit from it and which won't, and packs recipes with full-page, gorgeous color photos. It's an outstanding presentation worthy of any serious culinary collection's acquisition and promises to be both an eye-catching browser's choice as well as a neo-professional cook's pick.
Diane C. Donovan
California Bookwatch
Book Review: Great ideas, not able to execute in the home kitchen (yet)
Summary: 4 Stars
Thomas Keller is the author of 3 of my favorite cookbooks. This, the last one, is the least accessable to the home chef. Home sous vide is unavailable today, but I am sure there will be a unit available for home use soon. Right now the book is more of a beautiful coffee table book. It's like a book on fine furniture: I'm not going to build any, but I can appreciate the design and construction.
The idea of cooking sous vide is a terrific one. Some of Keller's recipes are still good using more basic equipment (such as a Ziplock vacuum sealer and a crock pot set to warm).
Book Review: PID recirculating bath heater temperature controllers for under 200 bucks
Summary: 4 Stars
Don't be afraid of trying the Sous Vide technique because you lack the hot water recirculating bath equipment. You can buy this equipment used from various scientific equipment web sites and also eBay. Just be sure to clean and decontaminate the used gear carefully before using. As any water bath will rapidly grow up a potent brew of algae and potentially more pathogenic microorganisms, be sure to clean and use a bacteriosatic agent in the water bath during use as well. That would most likely be a chlorine based disinfectant for the stainless steel versions of the recirculator.Book Review: something diffrent for the culinary mind
Summary: 5 Stars
Thomas keller has once again created gold. Keller is truely the einstein of cooking; he is our modern day Escofea. This is more than a recipe book. Under Pressure is a book of philosiphy. Very few chefs approach food in the manner that he has with any of his books. This edition is very advanced, and may seem confusing or rather intimidating to the novice, it is key for any young chefs future. If one can come to truely understand and master the message that TK puts forth with Under Pressure, they will very much be rewarded with a substantial amount of useful knowledge.