Description

A revolution in cooking. A new era in gastronomy: sous vide is nothing more than cooking food in plastic bags in water at low temperatures–but the results are extraordinary. Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America’s most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot.