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Under Pressure : Cooking sous vide / Thomas Keller [et.al]

By: Contributor(s): Material type: TextTextPublication details: New York : Artisan., 2008Description: 295p. : il. ; 28 x 29 cmISBN:
  • 978-1-57965-351-4 (Pasta dura)
Subject(s): DDC classification:
  • 641.587 U55 2008
Contents:
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
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Libro Libro Unicomfacauca Acervo general de Libros Available T04165
Libro Libro Unicomfacauca Acervo general de Libros Available T04739

Incluye índice

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

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