Under Pressure: Cooking Sous Vide
by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: Vacuum Chamber Packaging Use by Thomas Keller
Summary: 5 Stars
"Under Pressure" includes true tried and tested recipes for all in the culinary field who are interested in practicing or implementing sous vide cooking into their daily operation. The level of detail covered by Keller (and company) is phenomenal. In the book, Keller references the Ultravac 250 from Koch Equipment for vacuum packaging...this is definitely a must-have! The author effectively illustrates why the UV250's digital control panel is crucial to producing precise vacuum chamber pressure for consistent results.
Book Review: Isn't anyone worried about plastics leaching chemicals?
Summary: 3 Stars
Is no one here worried about plastic bags leaching chemicals into the food when heated? There's not enough proof that even BPA free bags do not leach byproducts that are carcinogenic or disruptive of endocrine systems when heated. Frankly I don't think any gourmet food is worth the risk. Despite the exotic French word "sous vide" I would bet that people who shell out $1000 for a meal at the French Laundry would be shocked to find out their food was cooked in plastic bags.Book Review: Not for home kitchen
Summary: 2 Stars
This cookbook is for a professional and not a home kitchen. This is not clearly stated buyer's information or in the book. The section on the the "Home Cook" is vague, without any suggestions for adapting sous vide to the home kitchen. I have cooked many of the recipes from the French Laundy and all the recipes in the Bouchon cookbooks and many of the recipes have already been published in these great cookbooks. I feel mislead and disapointed.
JM
Book Review: Amazing Book
Summary: 5 Stars
Thomas Keller always rights amazing books that showcase the importance of being precise and understanding your product at as base level. Under Pressure not only goes into the importance of this but also into the science of using Sous Vide. I think that having Harold McGee write with him was a brillant idea, as McGee is well known for his scientific approach to food. Would highly recommend this book for anyone looking to cook with sous vide.Book Review: Not a book for the home cook
Summary: 1 Stars
I got this book because I was interested in trying this new cooking technique at home; I am an adventerous cook. But there are no instructions on how to do this without commercial equipment. Also, most of the ingredients are impossible to come by and I shop in one of the best produce markets in the Boston area. I would only recommend this book if you just want some pretty pictures and to be reminded of the great food at The French Laundry.