Under Pressure: Cooking Sous Vide by Thomas Keller (Hardback, 2008)

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AU $83.83

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List price AU $129.99 Save 35%
  • Get it by Tue, 10 Apr - Wed, 9 May from Commerce, CA
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For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature.