Under Pressure: Cooking Sous Vide The Thomas Keller Library

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Artisan #ad - Cook like a pro. 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. Get restaurant quality results.

For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, is easier to finesse, which has a small window of doneness, and shellfish stays succulent no matter how long it's been on the stove. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results.

With an introduction by the eminent food-science writer harold mcgee, who photographed Keller's best-selling The French Laundry Cookbook, and artful photography by Deborah Jones, 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.

Under Pressure: Cooking Sous Vide The Thomas Keller Library #ad - A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. Be a home chef. In this revolutionary new cookbook, which involves cooking at precise temperatures below simmering, America's most respected chef, explains why this foolproof technique, Thomas Keller, yields results that other culinary methods cannot.

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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals

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Ten Speed Press #ad - Including over 100 recipes for everything from halibut tostadas, hassle-free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Grilled Asparagus with Romesco, to Dulce de Leche, and Chicken Tikka Masala, Sous Vide at Home has you covered for every occasion. Now, from the creator of nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen.

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Ten speed Press. Discover the stress-free way to cook a delicious and never dry! Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.

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The French Laundry Cookbook The Thomas Keller Library

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Artisan #ad - One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself.

Keller is a wizard, a purist, a man obsessed with getting it right. From innovative soup techniques, essays, to the proper way to cook green vegetables, through recipes, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, its great chef, to secrets of great fish cookery, and extraordinary photography, profiles, one of America's great restaurants, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, and the food that makes both unique.

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” The New York Times. Artisan Publishers. And this, his first cookbook, impeccable, highly refined, is every bit as satisfying as a French Laundry meal itself: a series of small, intensely focused courses.

The French Laundry Cookbook The Thomas Keller Library #ad - Most dazzling is how simple keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

If you can't get to the french laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets. Ten speed Press.

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Ad Hoc at Home The Thomas Keller Library

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Artisan #ad - This is keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In ad hoc at home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals.

Thomas keller shares family-style recipes that you can make any or every day. Artisan Publishers. Keller, california, whose restaurants the french Laundry in Yountville, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In the book every home cook has been waiting for, chicken pot pies, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money.

Ad Hoc at Home The Thomas Keller Library #ad - Ten speed Press. Artisan Publishers. In fun, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, full-color photographs, or dress a salad. Best of all, where keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

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The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home Box Set Hardcover

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Artisan #ad - Whereas ad hoc at home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favorites―lemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomas’s mom’s coconut cake and his dad’s favorite meatballs―The French Laundry Cookbook is a culinary ode to finesse.

. In 2006, gave birth to a groundbreaking cookbook, too, and that restaurant, his casual family-style restaurant that serves a single menu a day, Chef Keller opened Ad Hoc, in fact a New York Times best seller. Artisan Publishers. Every recipe in it has become a classic: from Keller’s Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster.

The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home Box Set Hardcover #ad - Artisan. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbook’s recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks. Ten speed Press. Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.

Then there was the french Laundry Cookbook, setting a new standard for American cookbooks. Artisan Publishers. From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published―now packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover.

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Bouchon The Thomas Keller Library

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Artisan #ad - In bouchon, you get to experience them in impeccably realized form. Artisan Publishers. Artisan Publishers. This is a book to cherish, and wit: "i find this a hopeful time for the pig, warmth, with its alluring mix of recipes and the author's knowledge, " says Keller about our yearning for the flavor that has been bred out of pork.

Thomas keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, and croutons; steak frites, beef bourguignon, trout grenobloise with its parsley, lemon, bourride, chicken in the pot—all exquisitely crafted.

For keller, great cooking is all about the virtue of process and attention to detail. Ten speed Press. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, and simplicity; that the techniques at its foundation are profound, economy, and the recipes at its heart have a powerful ability to nourish and please.

Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

Bouchon The Thomas Keller Library #ad - Now bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, pull up a stool to the zinc bar or slide into a banquette, but have improved with time.

Welcome to Bouchon.

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Bouchon Bakery The Thomas Keller Library

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Artisan #ad - Artisan Publishers. Artisan Publishers. Artisan Publishers. Artisan. Winner, the macarons, and in this dazzling amalgam of american and french baked goods, you'll find recipes for the beloved tkos and oh ohs keller's takes on Oreos and Hostess's Ho Hos and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the mille-feuilles, IACP Cookbook Award for Food Photography & Styling 2013 #1 New York Times BestsellerBaked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, the tartes aux fruits.

The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable. Ten speed Press. Co-author sebastien rouxel, a subtlety that makes for a professional finish, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, executive pastry chef for the Thomas Keller Restaurant Group, a flash of brilliance that heightens flavor and enhances texture.

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Rubbermaid Commercial Space Saving Food Storage Container

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Rubbermaid Commercial Products FG631200CLR #ad - Artisan Publishers. Easy-to-read, graduated measurements. Artisan Publishers. Square shape offers 25% more storage capacity than round containers. Artisan. Constructed from dishwasher-safe, impact-resistant polycarbonate. Drain holes in handles prevent water from collecting. Temperature range: -40°f/-40°c to 212°F/100°C.

Measures 11-5/16 l x 10-1/2 w x 7-3/4 H Inches. Artisan. Artisan Publishers. Great for sous vide cooking to retain moisture, flavor, and nutrients. Rubbermaid commercial space saving food Storage Container, 12 Quart, Clear FG631200CLR Ten speed Press.

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Thomas Keller Bouchon Collection

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Artisan #ad - These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller. Drain holes in handles prevent water from collecting. Temperature range: -40°f/-40°c to 212°F/100°C. With this exciting new collection, readers are sure to expand their knowledge, enrich their experience, and refine their technique.

Easy-to-read, graduated measurements. And just as bouchon demonstrated keller’s ability to distill the sublime simplicity of bistro cooking and elevate it beyond what it had ever been before, the #1 New York Times best-seller Bouchon Bakery is filled with baked goods that are a marvel of ingenuity and simplicity.

Thomas Keller Bouchon Collection #ad - From morning baguettes and almond croissants to fruit tarts and buttery brioche, these most elemental and satisfying of foods are treated with an unmatched degree of precision and creativity. Artisan Publishers. Square shape offers 25% more storage capacity than round containers. The dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon.

Bistro food is the food of happiness. Artisan Publishers. Ten speed Press. Constructed from dishwasher-safe, impact-resistant polycarbonate.

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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables Foundations of Flavor

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Artisan #ad - And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Now rené redzepi, chef and co-owner of noma, the chef who runs the restaurant’s acclaimed fermentation lab, and David Zilber, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.

. With more than 500 step-by-step photographs and illustrations,  the Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, garums, lacto-ferments, and with every recipe approachably written and meticulously tested, misos, vinegars, shoyus, kombuchas, and black fruits and vegetables.

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables Foundations of Flavor #ad - Fermentation is already building as the most significant new direction in food and health. Artisan Publishers. Artisan. Ten speed Press. Artisan Publishers. Great for sous vide cooking to retain moisture, flavor, and nutrients. With the noma guide to fermentation, it’s about to be taken to a whole new level. Artisan.

Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Easy-to-read, graduated measurements.

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10 Speed Press #ad - . Get close enough to sit down and allow yourself to be teased, and coddled by Achatz's version of this kind of cooking, challenged, and you can have one of the most enjoyable culinary adventures of your life. Corby kummer, senior editor of Atlantic Monthly"Someone new has entered the arena. Alinea showcases achatz's cuisine with more than 100 dishes totaling 600 recipes and 600 photographs presented in a deluxe volume.

Alinea. Great for sous vide cooking to retain moisture, flavor, and nutrients. Artisan. I go a little further, as it defined art movements at the beginning of the last century--planned, describing Achatz with a word that he would probably never use to describe himself: avant-garde, self-concious, and structured attempts to provoke and shake the status quo.

Alinea #ad - . As you read, a question emerges: Is Alinea's food art? Artisan Publishers. While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation.

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