Under Pressure

by Thomas Keller

ISBN-10: 1579653510
ISBN-13: 9781579653514
Region: USA
Publisher: Artisan
Publication Date: October, 2008
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Recipe Index

Recipesort icon Page Rating
About Gelatin 271
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Acidulated Water 269
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Air-Cured Wagyu, Treviso Leaves, Compressed Asian Pear, and Whipped Pine Nut Oil 166
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Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sablé 208
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Anguille À Japonaise 92
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Artichokes Barigoule 266
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Beef Stock 257
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Beet Powder 263
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Beurre Manié 261
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Beurre Monté 261
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Big-Pot Blanching 268
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Blanquette De Veau 142
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Bordelaise Sauce 261
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Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles 173
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Bread Crumbs 263
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Brioche 262
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Brunoise 269
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Butter-Poached Maine Lobster Tail, Hen-Of-The-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions 82
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Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and “Russian Dressing” 80
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Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree 64
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Carrot Powder 263
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Chaud-Froid of Moulard Duck Foie Gras, Musquée De Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree 202
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Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries 114
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Chicken Stock 257
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Chorizo 264
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Citrus Powder 264
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Clarified Butter 261
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Cocoa Syrup 268
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Columbia River Wild Sturgeon Confit À La Minute, Herb Spaetzle, Heirloom Beets, Dill “Mousse,” and Borscht Sauce 96
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Confit of Calf’s Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar 182
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Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad 122
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Confit of Moulard Duck Foie Gras with Vegetables À La Grecque 192
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Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven-Roasted Tomatoes 180
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Curry Oil 267
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Dégustation De Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille” 156
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Double Chop of Striped Bass Belly En Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce 100
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Duck Consommé 259
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Duck Stock 258
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Duck Tongue 265
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English Cucumber Sorbet with Compressed Melons, Yogurt Cream, and Olive Oil Biscuit 234
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Foie Gras Cure 267
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Fourme D’Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast 212
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Fricassée of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce 178
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Fried Pig’s Tails, French-Cut Romano Bean, Deviled Quail Egg, and Sauce Ravigote 188
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Génoise Aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips 230
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Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette 148
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Glazed Carrots 267
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Glazed Pearl Onions 266
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Globe Artichokes À La Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham 52
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Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil 56
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Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage 68
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Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde 78
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Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup 214
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Lamb Stock 256
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Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique 120
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Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam 239
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Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter 44
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Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce 160
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Milk-Poached Calf’s Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier 186
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Mornay Sauce 261
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Mushroom Stock 259
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Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup 62
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Napa Valley Summer Berry Consommé with Chaput St. Mauré Du Manior Sorbet and White Balsamic Foam 228
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Olive-Oil-Poached Bluefin Tuna, Jacobsen\'s Farm Tomatoes En Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds 106
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Parchment Lids 270
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Pasta Dough for Extruding 263
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Pasta Dough for Rolling 262
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Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis 223
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Pepper Confetti 263
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Pigeon Aux Truffles Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine 128
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Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar 194
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Poaching Liquid 267
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Pork Belly 265
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Preparing Lobsters 270
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Preserved Lemons 264
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Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes 50
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Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze 130
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Quick Sauces 260
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Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios 134
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Rendered Fat 270
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Roasted Cherry Tomatoes 266
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Roasted Garlic Puree 266
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Rouelle of For Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs’ Applewood Smoke Bacon and Pruneaux D’Agen 112
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Salad of Heirloom Beets, Anjou Pear, Mâche, Candied Walnuts, and Blue Apron Goat Cheese Coulis 215
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Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise 60
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Salade Gourmande 196
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Saucisson À L’Ail Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard 152
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Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane 196
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Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée 242
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Simple Syrup 267
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Sirloin of Devil’s Gulch Ranch Rabbit Wrapped in Hobbs’ Applewood Smoked Bacon with Summer Succotash and Corn “Pudding” 138
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Sirloin of Prime Beef, Spring Garlic Cloves, Glazed Carrots, Cèpes, Bone Marrow, and Bordelaise Syrup 164
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Soft-Boilied Hen Egg with Green Asparagus, Crème Fraîche Aux Fines Herbes, and Butter-Fried Croutons 69
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Spanish Mackerel, and Serrano Ham En Brioche, Capers, Piquillo Peppers, and Lemon Confit 88
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Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce 124
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St. Peter\'s Fish with Black Truffle Mousse, White Asparagus, and Mousseline 86
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Sweet Base Syrup 268
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Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings 48
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Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée De Carotte Et Sa Poudre 218
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Tenderloin of Nature-Fed-Veal, Artichokes Barigoule, Caramelized Garlic, Picholine olives, Tomato “Marmalade,” and Barigoule Emulsion 144
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Tomato Powder 263
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Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar 104
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Trimming Artichokes 269
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Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs 175
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Vanilla Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique De Cepa Vieja 250
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Veal Stock 255
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Veal Tongue
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Vegetable Stock 260
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White Asparagus with Field Rhubarb and Black Truffle Coulis 66
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White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sorbet 246
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White Veal Stock 255
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“Steak Tartare” Compressed Watermelon and Hayden Mango “Yolk” 45
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“Tagliatelle” of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette À L’Encre de Seiche 74
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Publishers Information

About Under Pressure

Publisher Web Link: http://www.workman.com/artisanbooks/

A revolution in cooking. Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America\'s most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. 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. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller\'s best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level. (http://www.workman.com/)

Author Information

About Thomas Keller

Author Web Link: http://www.tkrg.org/

Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. Good food coupled with a memorable social and sensual experience has always been Thomas’ focus. “Our food is serious,” he says, “but we also want people to have a good time with it.” If the reputations of his restaurants are any indication, he has succeeded.

A native of California, Thomas began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, he relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with successful runs at La Reserve and Restaurant Raphael in New York. In 1986, Thomas opened his first restaurant, Rakel, also in New York, which resulted in extensive critical acclaim and a loyal clientele. Five years later, Thomas moved westward to California to work as executive chef at Checkers Hotel in Los Angeles.

In 1994, Thomas opened The French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.

A man of exceptionally high personal standards, Thomas values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning “The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on sous vide cooking. His latest book on family-style recipes, “Ad Hoc at Home”, was released in November 2009.

Thomas has collaborated with Raynaud and the design firm Level on a collection of simple, sophisticated white porcelain dinnerware called “Hommage” (in honor of the great French chef and restaurateur, Fernand Point); and has launched Modicum, a Napa Valley Cabernet, blended to best accompany the cuisine at The French Laundry and Per Se. He has also worked closely with the computer animation studio Pixar, consulting on the film Ratatouille, which won the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In 2001, Thomas was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. Thomas has collected many accolades within the last decade, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2007 he added their “Outstanding Restaurateur” award to the roster, along with a “Chef of the Year” recognition from The Culinary Institute of America. He is the only US-born chef to hold multiple three star ratings by the Michelin Guide.

(http://www.tkrg.org/)

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