Keller, Thomas <br/><br/>
Under Pressure :  Cooking sous vide / 
Thomas Keller [et.al] 
 - New York :  Artisan.,  2008 
 - 295p. :  il. ;  28 x 29 cm. 
<br/><br/> Incluye índice 
<br/><br/>1. foreword by bruno goussault. 2. Introduction: a powerful new cooking tool. 3. By harold mcgee. 4. precision of execution. 5. why sous vide. 6. the fundamentals. 7. vegetables and fruits. 8. fish and shellfish 
<br/><br/><label>ISBN: </label>978-1-57965-351-4 (Pasta dura) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COCINA AL VAPOR<br/>COCCIÓN (COCINA)<br/>COCINA A PRESIÓN -- RECETAS
<br/><br/><label>Dewey Class. No.: </label>641.587 U55 2008