A revolution in cooking
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, ... read full description
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, ... read full description
reviews
Jul 29, 2011
This is not a book for amateurs. Or wimps. It requires a low temperature, very accurate water bath (we bought some Precision lab equipment on eBay, which was 1/5 the price of the commercially available one)--so we are already weeding out those who are not seriously motivated. Then you need a vaccuum packer because sous vide is cooking at very low temperature in an airless environment for long periods of time to obtain food with ethereal texture. Ok, outcome is exceptional, but planning and e
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Feb 06, 2009
Erin
rated it: 
Ok, so I haven't READ it read it - but there is not a more beautifully photographed cooking/food book out there. It's truly the science of cooking, totally dorky foodie stuff. Mouth-watering reading at it's best.
Jan 13, 2009
Courtney
rated it: 
Another excellent book by Thomas Keller. The photography is amazing--it takes a certain talent to be able to photograph food wrapped in plastic well. This book is more for chefs, but is still a great read for the interested cook...
Nov 17, 2008
Stuart
rated it:
I wanted to learn about sous vide. I learned I could kill someone if I don't do it right. Which makes this book extraordinarily useful.
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