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Series
Language
English
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,...
2) Bouchon
Author
Series
Language
English
Description
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. 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, economy, and simplicity, that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.
For Keller, great cooking...
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