TY  - BOOK
AU  - Keller,Thomas
TI  - Under pressure: cooking sous vide 
SN  - 1579653510
AV  - TX690.7 .U47 2008
U1  - 641.587 22
PY  - 2008///]
CY  - New York, NY
PB  - Artisan
KW  - Sous-vide cooking
KW  - Food
KW  - Effect of heat on
N1  - Includes index; Forward; Bruno Goussault --; Introduction: A Powerful New Cooking Tool; Harold McGee --; 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
ER  -