Product Description

A revolution in cooking

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. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Product Details

• Amazon Sales Rank: #4475 in Books
• Published on: 2008-10-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 295 pages

Amazon.com Review
The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved.

The technique has been in the pipeline for awhile--one forerunner is the boil-in bag mom used to put veggies on the table--but has only recently attracted top chefs. One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se. His mightily sized, gorgeously produced Under Pressure explores every inch of sous vide, including the ramifications of using this precision-cooking technique (once time and temperature are established, best results follow automatically) on the craft of cooking, which has always meant a potentially rewarding engagement with the possibility of failure.

The book makes no bones about being addressed to professionals. Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations and dernier cri ingredients, and thus resist home duplication. There’s also the matter of the pricey equipment required--chamber vacuum packers and temperature-maintaining immersion circulators--not to mention the precautions required to ensure that foods, usually cooked at low temps, are safe to eat.

What the book does offer the home cook is, however, thrilling. It introduces something new under the sun--an exciting, transformative technique of great potential. Anyone interested in food and cooking--not to mention lovers of extraordinarily well produced books--will want to explore Under Pressure. --Arthur Boehm

From Publishers Weekly
The origins of sous vide cooking, or vacuum-packing foods and cooking them at precise, relatively low temperatures for long periods, may have been largely in frozen convenience foods, but it has become standard in top kitchens worldwide, notably Kellers own. Now, Keller aims to demonstrate the technique to a wider swath of cooks—not the masses, but at least those who can afford this lavish volume and the sous vide equipment. One need not cook the exact recipes (which are unaltered from the restaurants) to be inspired by Kellers careful yet whimsical creations, such as a cuttlefish tagliatelle with palm hearts and nectarine or squab with piquillo peppers, marcona almonds, fennel and date sauce. And Keller, with several of his chefs as well as curious cook Harold McGee, takes pains in the introduction to explain sous vide fundamentals, arguing persuasively that it is not a fad but an important technique that allows unparalleled control over how ingredients are heated and what flavors and textures result. Still, at least until the equipment is more affordable, most readers will admire this gorgeous book on their coffee tables, from the simple beauty of photos of ingredients in their natural states to plates with a courses elements so artfully arranged they would not be out of place in a modern art museum. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Inside Flap
Under Pressure, writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, “introduces cooks to one of the most important culinary innovations of modern times.”

An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. “Thomas Keller and his chefs,” McGee continues, “illustrate the powers of precision heating with dozens of dishes that wouldn’t be as fine, or even conceivable, without it.”

Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days—food that is traditionally braised, sautéed, roasted, or poached—we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout.  Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats en sous vide are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.

Under Pressure: Cooking Sous Vide is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller’s landmark restaurants.

Under Pressure is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.

Customer Reviews

this might be a long review...
the french laundry cookbook is one of my favorite books, but i thought id never be able to do most of the recipes in it when i first looked at it. after time, as my experience grew, and constantly referring back to the book, i find myself now able to do most of those dishes in it (though i havent tackled head-to-toe yet) and looked at the book more as a place to get ideas from. "under pressure" seems like the same type of book.
when i opened this book i felt the same experience i felt opening the french laundry. the books pretty much even look the same. neither are designed with the home cook in mind.
that said, most of the recipes can be replicated at home, given the right equipment. i seriously doubt anyone is going to buy a chamber vacuum sealer (costing up to or exceeding 5 grand) or an immersion circulator (costing over a grand) but there is hope for people on a budget, like myself.
i, myself, have been doing some sous-vide cooking at home and at work for about a year now. i tested the way the technique can change the texture and taste of food. the results i got ranged from disasterious to sublime. i never had a real guide to sous vide cooking (not being able to spend over 200 bucks for the only book printed on the subject). but now i do. but i dont have the expensive hardware that this book calls for, but im pretty sure i can get the same results they get on MOST of these dishes.
its true, food savers and chamber sealers are alot different. you cant get the results of a "compressed" watermelon (as in the steak tartare)using something you got at target, but you can get the same type of pork belly. with the old foodsavers, you werent able to seal food with a liquid (unless you froze it and then placed it with the food in the bag). the new ones, allow you to seal with liquids and marinades, so most of the recipes are do-able.
and it is true, a sous vide magic wont give the same results as a immersion circulator will give you as far as the poached egg is concerned. but it will allow you to get pretty much the same reults you would get from the braised veal cheeks.
i use a foodsaver V2860 and a Ranco temperature controller, with a plug-in electric burner at home (at work we got the Rational combi) and found it relatively easy to do the "glazed breast of pork with swiss chard, white wine poached granny smith apples and green mustard vinaigrette" at home.
and as far as the "molecular chemicals" used in this book, you can easily get them online from the places they refer to on the sources page in reasonable quantities. you wont need to buy a 50 lb bucket of transglutaminase in order to do them.
this book isnt for someone wanting to make a 30-minute meal. nor should it be. its for someone who takes food and cooking SERIOUSLY. as with the french laundry, this book is strictly dedicated with a serious hobbyist and the professional chef in mind.

An instant classic, but not for everyone
This cookbook is a mirror into the reader's own attitude toward cooking.

If you are a professional with all the expensive equipment, a demanding clientele and a pioneering spirit, this book will quickly become an essential reference. If you are a casual home cook curious about sous vide wizardry and perhaps interested in toying with the techniques, you will find this book intimidating and useless. For foodies who have been intrigued by "molecular gastronomy" restaurant offerings, this book may answer a few "How did they do that?" questions. Given the level of creative energy between this book's covers, it is an outstanding value for the listed Amazon price. Understand, however, that as Keller states on p. 38, this book is

"written for the professional kitchen, from one chef to another. No modifications have been made
to accommodate cooks preparing [these recipes] at home, even though some of them certainly can
be done at home with the right equipment"

Recipe mise-en-place is organized by component in a division-of-labor professional kitchen style (not chronologically). All recipes use metric weights, so a digital scale is essential. These stylistic choices are sensible for Keller's audience, but may be offputting to a home cook more familiar with traditional American home cookbook presentations.

Sous vide is, in important ways, both easier and safer than other cooking methods. Some of the advantages include ultra-precise control (and corresponding prevention of cooking errors and waste), extended hold times, intensified flavor, more efficient usage of labor, space and ingredients, and the ability to accomplish certain end results that are impossible with any other approach. Romantics who complain that sous vide reduces the artistry of cooking are ignoring the subjective, analog, soulful decisions that the chef must make concerning ingredients and method before and after bag cooking. In an introductory essay, Keller considers the sense of loss at the diminution of artisanal craft as technology supplants it. This was great writing, truly an artist at his best.

One minor complaint I have with the book is its layout. Too many pictures of serious chefs at work are uncaptioned. Who am I looking at? What am I supposed to learn from this picture? Photos of finished recipes are often a page or two away from the recipe or even from their own caption. There are also artsy "backstage" pictures mixed in, producing a momentary confusion as to what one is contemplating. This is perhaps illustrative of the tone of the book. It's assumed that the reader is going to have the culinary chops to recognize these people (or ones like them) and fit right in next to them cooking obscure ingredients comfortably in a professional setting. Perhaps the effect sought is a coffee table book for professional chefs. I was also a bit disappointed with the layout's trendy approach of having more empty space (big white margins) bordering smaller, lighter type. Bring your reading glasses and good light when you sit down with this text.

Following introductions on philosophy, science and history by Bruno Goussault, Harold McGee, Keller, Jonathan Benno, Corey Lee and Sebastien Rouxel, there in an extended section on Fundamentals, including what sous vide can achieve, basic principles and techniques, safety, use in the professional kitchen, and use in the home kitchen. I found the section on food safety to be particularly valuable and accessible to the home cook.

Over sixty recipes are roughly equally divided into five major categories: Vegetables and Fruits, Fish and Shellfish, Poultry and Meat, Variety Meats, and Cheese and Desserts. Perplexingly, the table of contents lists only these categories and does not itemize the individual recipes. Each recipe generally takes two to three pages, plus a full-page photograph, and involves two or three dozen ingredients, divided into dish components (remember these are complex, composed dishes offered in Keller's restaurants, The French Laundry and per se). An example? "Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds and Salsa Verde," has 30 ingredients, two pages of instructions including a procedure for peeling green almonds, recipe p. 78-79, photo p. 76, two citations for sources, and one procedural reference to the Basics section. Similarly, "Dégustation de Porcelet, Rutabage Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille'" is a tasting of five cuts from a baby pig; this recipe stretches four pages and lists 45 ingredients. The "Basics" section follows the recipes and includes everything from how to make clarified butter to recipes for eight different kinds of stock. Few home cooks are likely to make the composed dishes in their entirety, but experienced or adventuresome readers will certainly come away with ideas for home entertaining or approaches that might prepare only one simplified element from a Keller composed plate. Perhaps you would offer home guests five cuts from a baby pig; weeknight visitors to my home would more likely get pork chops sous-vided à la Keller, with one sauce.

Other than the chapter on safety, perhaps the most useful parts for home sous vide users will be the two closing reference sections. First, there is a marvelous table that lists ingredients alphabetically, specifies how to sous vide the ingredient, and cites a recipe within the text that features the ingredient. Next comes an extended list of sources for equipment and ingredients. This is followed by a more traditional index, then acknowledgements and restaurant staff group photos, for a text of almost 300 pages.

The only comparable text to address the topic of sous vide is Joan Roca's "Sous Vide Cuisine." Roca's text is stylistically quite different and more than a third shorter than Keller's book. The English translation of Roca's book also runs about two hundred dollars, which is quadruple the price of Keller's book. If you can choose only one, Keller's is stronger and a better value.

It's not all things to all people, but "Under Pressure: Cooking Sous Vide" is invaluable in what it offers and an instant classic in its field.

Fine for what it is
If what you're looking for is a compendium of recipes from French Laundry and per se that make use of sous vide techniques, this is the book for you. The recipes are all there, along with beautiful photographs. For that market, the book deserves five stars.

Be warned, however, the recipes are quite complicated, often require exotic ingredients and molecular gastronomy chemicals, and generally necessitate use of a chamber vacuum sealing machine (usually $2000 and up) instead of the more common consumer-level vacuum sealers. (An immersion heater is also required for sous vide, or a gadget that accomplishes the same result, but you already knew that.)

For the home cook who's interested in sous vide, has invested in an immersion heater and FoodSaver, and wants some good recipes that can be accomplished with supermarket ingredients, this is not the book. For those readers, it deserves only one or two stars. Sadly, no cookbook on the market today addresses sous vide in a true home cooking context, and that's a pity, because it's a technique that can be used to great advantage without necessarily having to replicate the offerings in a world-class restaurant.