CSDL sách
001
000005954
003
LDTU
020
$a9781579653514
041
$aeng
082
$a641.587
100
$aKeller, Thomas $etác giả
245
$aUnder pressure: cooking sous vide
260
$aNew York $bArtisan $c2008
300
$a295 p. $bHình ảnh màu $c29 cm
520
$aSous 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.
650
$aFood -- Effect of heat on
653
$aSous vide, , food
700
$aBenno, Jonathan $e tác giả
852
$a209 Phan Thanh $bTiếng Anh
911
Trần Thị Hậu
927
Mua
928
26150