CSDL sách
- Under pressure: cooking sous vide
- Tác giả: Thomas Keller...[et.al]
- Nhà xuất bản: Artisan - New York
- Năm xuất bản: 2008
- Số trang:295 p.
- Kích thước:29 cm
- Số đăng ký cá biệt:26150
- ISBN:9781579653514
- Mã Dewey:641.587
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Sách Chuyên ngành
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Sous vide, Cookery, food
- Chủ đề: Food--Effect of heat on & Sous vide (Cookery)
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: 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.