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Under Pressure: Cooking Sous Vide by Thomas Keller (English) Hardcover Book - Picture 1 of 1

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

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"Thomas Keller and his chefs," McGee continues, "illustrate the powers of precision heating with dozens of dishes that wouldn't be as fine, or even conceivable, without it.". Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove.