"Under Pressure: Cooking Sous Vide" by Thomas Keller is a highly acclaimed cookbook published in 2008 by Artisan. The book focuses on the technique of cooking sous vide, which involves cooking food in a sealed bag in a water bath at a precise temperature to ensure even and consistent results. With 295 pages, this hardcover book is a valuable resource for anyone interested in mastering the art of sous vide cooking, featuring recipes and tips from renowned chef Thomas Keller. Perfect for both home cooks and professionals looking to elevate their culinary skills, this book is a must-have for those passionate about cooking.
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