Under Pressure: Cooking Sous Vide
Why aren’t the recipes for this book available on ckbk?
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- Original Publisher
- Artisan
- Date of publication
- 2008
- ISBN
- 1579653510
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
Chef
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
Taylor Hall
Chef
Aaron Franklin
Owner and Chef, Franklin Barbecue
Curtis Stone
Chef
Alexander Rozin
Professor in the Department of Music Theory, History, and Composition
Greg Malouf
Chef
Andrew Scott
Executive Head Chef of Restaurant 56 and Sudbury House Hotel