Under pressure cooking sous vide /

Other Authors: Keller, Thomas, 1955-
Format: Book
Language: English
Published: New York, NY : Artisan, [2008]
Physical Description: 295 pages : illustrations (chiefly color) ; 29 cm.
Subjects:
Online Access: Table of contents only
Publisher description
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245 0 0 |a Under pressure :  |b cooking sous vide /  |c Thomas Keller ... [and others] ; photography by Deborah Jones ; foreword by Harold McGee. 
264 1 |a New York, NY :  |b Artisan,  |c [2008] 
264 4 |c ©2008. 
300 |a 295 pages :  |b illustrations (chiefly color) ;  |c 29 cm. 
336 |a text  |b txt  |2 rdacontent. 
337 |a unmediated  |b n  |2 rdamedia. 
338 |a volume  |b nc  |2 rdacarrier. 
500 |a Includes index. 
505 0 |a Why Sous Vide? -- My path to sous vide -- The chefs -- The fundamentals -- What sous vide can achieve, at a glance -- Three basic principles -- Four basic techniques -- Safety -- In our kitchens -- In the Home kitchen -- Vegetables and fruits -- Fish and shellfish -- Poultry and meat -- Variety meats -- Cheese and desserts -- Basics. 
650 0 |a Sous-vide cooking. 
650 0 |a Food  |x Effect of heat on. 
700 1 |a Keller, Thomas,  |d 1955- 
856 4 1 |3 Table of contents only  |u http://catdir.loc.gov/catdir/toc/ecip086/2007049387.html 
856 4 2 |3 Publisher description  |u http://catdir.loc.gov/catdir/enhancements/fy1008/2007049387-d.html 
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