Under Pressure: Cooking Sous Vide

Thomas Keller (Author) Harold McGee (Introduction by)
Available

Product Details

Price
$75.00  $69.00
Publisher
Artisan Publishers
Publish Date
November 17, 2008
Pages
295
Dimensions
11.2 X 1.1 X 11.2 inches | 4.6 pounds
Language
English
Type
Hardcover
EAN/UPC
9781579653514
BISAC Categories:

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About the Author

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment'or Foundation--established with chefs Jรฉrรดme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.
Harold McGee is a world-renowned authority on the science of food and cooking. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appรฉtit magazine and to the Time 100, an annual list of the world's most influential people. He lives in San Francisco.