Low-temperature cooking is a cooking technique using temperatures of 45 to for a prolonged time to cook food.
 Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of 70 C , and using a combi steamer providing exact temperature control.
 This method may be used to cook almost anything although the following article assumes it is only used for cooking meat whereas it is more often used for vegetables and other things.
En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder.
 A well-known application is with Bresse chicken: "Poularde de Bresse en vessie"; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth.
 The advantage of the method is that the meat does not come into contact with the cooking liquid; in "Poularde de Bresse en vessie", the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is served cold.
 The meat remains extremely moist.
 It has been likened to the cooking method of "sous vide" where meat is vacuum packed and cooked slowly in a water bath.
 A similar effect can be achieved by wrapping chicken in aluminum foil.
Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman.
 The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s.
 The recipes in "Under Pressure" are those prepared in Thomas Keller's The French Laundry and Per Se restaurants.
 The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety.
Priscilla Martel is an award–winning American chef, food writer, and consultant notable for desserts, baking, pastries and fireplace-cooked meals.
 Her recipes appear in magazines such as "Food & Wine."
 She is a contributing writer at "Flavor and the Menu" Magazine.
 She teaches and has written textbooks including ebooks used to teach students of the culinary arts.
 She is recognized as an authority on artisan baking, confectionery, cooking food in sealed plastic bags with water or steam called sous vide, and spa cooking techniques.
 In 2016, Martel is teaching a course in food writing at GateWay Community College in New Haven.
Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur.
 In 2012, he moved to Los Angeles, California after leaving his post as the former at Thomas Keller’s restaurant The French Laundry in the Napa Valley.
 He is currently the chef and owner of both Otium in Los Angeles, California and Barrel & Ashes in Studio City, California.
 He has won multiple awards throughout his career from the 2010 James Beard Foundation's Rising Chef of the Year Award, 2010 San Francisco Chronicle Rising Star Chef, and the most prominent the 2009 Bocuse d'Or.
 After winning the Bocuse d'Or USA semi-finals, held at Epcot in September 2008, Hollingsworth represented the United States at the Bocuse d'Or world final, in 2009.
 He placed sixth out of 24 prominent chef teams from around the world, which was the highest ranking until 2015.
Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel.
 The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef.
 "Bouchon Bakery" contains close to 150 recipes, as well as cooking tips and techniques.
 Keller tested many of the recipes with gluten-free flour.
 "Bouchon Bakery" emphasizes "clean cooking".
 Recipes contained in "Bouchon Bakery" include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.
The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley.
 The chef and owner of the French Laundry is Thomas Keller.
 The restaurant building dates from 1900, and is in the National Register of Historic Places.
The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller and Michael Ruhlman and Susie Heller and illustrated by Deborah Jones.
 The book features recipes from Keller's restaurant The French Laundry.
 It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards.
 "The French Laundry Cookbook" is in its sixteenth printing and has been printed over 400,000 times.
Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer.
 He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
 The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt.
 The book contains close to 300 savoury American cuisine recipes.
 "The Food Lab" expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog.
 Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking.
 "The Food Lab" charted on "The New York Times" Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.

Question: Under Pressure: Cooking Sous Vide is a 2008 cookbook, the  recipes in "Under Pressure" are those prepared in The French Laundry, the chef and owner of the French Laundry is who?
Answer: Thomas Keller