Автор: Thomas Keller, Harold McGee Название: Under Pressure: Cooking Sous Vide Издательство: Artisan Год: 2008 Формат: PDF Страниц: 295 Размер: 46.7 MB Язык: Английский ISBN: 1579653510 Для сайта: predskazat-sudbu.ru MirKnig.com 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. Скачать с uploaded.net Скачать с depositfiles.com Скачать с turbobit.net