Keller, Thomas, <br/><br/>
Under pressure :  cooking sous vide / 
 Cooking sous vide 
Thomas Keller [and others] ; photography by Deborah Jones ; foreword by Harold McGee. 
 - 295 pages :  illustrations (chiefly colour) ;  29 cm 
<br/><br/> Includes index. 
<br/><br/> Forward /  Introduction: A Powerful New Cooking Tool /  Precision of Execution --  Why Sous Vide? --  My Path to Sous Vide --  The Chefs --  The Fundamentals --  Vegetables and Fruits --  Fish and Shellfish --  Poultry and Meat --  Variety Meats --  Cheese and Desserts --  Basics --  Product, Temperature, and Time.  Bruno Goussault --  Harold McGee -- 
<br/><br/><label>ISBN: </label>1579653510 9781579653514 
<br/><br/><label>LCCN: </label>2007049387 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sous-vide cooking<br/>Food--Effect of heat on
<br/><br/><label>LC Class. No.: </label>TX690.7  / .U47 2008 
<br/><br/><label>Dewey Class. No.: </label>641.587