Under Pressure: Cooking Sous Vide
The ground-breaking under-pressure method, usually calledsous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved.The technique has been in the pipeline for awhile--one forerunner is the boil-in bag mom used to put veggies on the table--but has only recently attracted top chefs. One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se. His mightily sized, gorgeously producedUnder Pressureexplores every inch ofsous vide, including the ramifications of using this precision-cooking technique (once time and temperature are established, best results follow automatically) on the craft of cooking, which has always meant a potentially rewarding engagement with the possibility of failure.The book makes no bones about being addressed to professionals. Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations anddernier criingredients, and thus resist home duplication. There’s also the matter of the pricey equipment required--chamber vacuum packers and temperature-maintaining immersion circulators--not to mention the precautions required to ensure that foods, usually cooked at low temps, are safe to eat.What the book does offer the home cook is, however, thrilling. It introduces something new under the sun--an exciting, transformative technique of great potential. Anyone interested in food and cooking--not to mention lovers of  extraordinarily well produced books--will want to exploreUnder Pressure.--Arthur Boehm