Under Pressure (cookbook)

Under Pressure Thomas Keller cookbook cover

Under Pressure: Cooking Sous Vide is a groundbreaking cookbook authored by renowned chef Thomas Keller, published in October 2008. This cookbook is notable for being one of the first to offer a comprehensive guide to the technique of sous vide cooking, a method that involves vacuum-sealing food and cooking it in a precisely controlled water bath at a low temperature. The title "Under Pressure" cleverly alludes to both the physical pressure applied during the vacuum-sealing process and the high standards and expectations in professional kitchens.

Overview

Under Pressure explores the science and art behind the sous vide method, which Keller has pioneered in his restaurants. The cookbook demystifies this cooking technique for professional chefs and ambitious home cooks, providing detailed instructions, safety guidelines, and a wide range of recipes. Keller's aim is to demonstrate how sous vide can achieve flavors and textures that are unattainable through traditional cooking methods.

The book is divided into several sections, starting with an introduction to the principles of sous vide cooking, followed by chapters dedicated to specific types of ingredients such as meats, poultry, fish, and vegetables. Each recipe is accompanied by stunning photography, showcasing the unique presentation and quality of dishes that can be achieved with sous vide cooking.

Reception

Upon its release, Under Pressure was met with critical acclaim from culinary professionals and food enthusiasts alike. Critics praised Keller's meticulous approach to the technique and his ability to make a complex method accessible to readers. However, some noted that the equipment required for sous vide cooking, which can be quite expensive, might be a barrier for non-professional cooks.

Impact

Under Pressure has had a significant impact on the culinary world, contributing to the popularization of sous vide cooking among professional chefs and home cooks. The cookbook has inspired chefs around the globe to experiment with and incorporate sous vide techniques into their cooking, leading to a broader acceptance and use of this method in fine dining and beyond.

Keller's work has also played a crucial role in educating the culinary community about the precision and potential of sous vide cooking, leading to innovations in recipe development and food preparation. The cookbook is often cited as a seminal work in modern culinary literature, reflecting Keller's influence on contemporary cooking practices.

See Also

• Thomas Keller
• Sous vide
• Cookbook
• Culinary arts