Under Pressure: Cooking Sous Vide

By Thomas Keller

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Recommended by

Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

A very accessible introduction to sous vide cookery and also some great recipes from one of the greats. Every amateur armed with a waterbath and a vac packer should read this first.

Daniel Galmiche


For modern techniques, very well done.

Donovan Cooke

Executive Chef and co-owner, The Atlantic Restaurant

Lorenzo Cogo

Chef and owner of EL COQ restaurant – one Michelin Star in Italy

Aaron Franklin

Owner and Chef, Franklin Barbecue

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition

Andrew Scott

Executive Head Chef of Restaurant 56 and Sudbury House Hotel