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"Under Pressure: Cooking Sous Vide"

Modernist Cookbook

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93 replies to this topic

#91 Twyst

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Posted 05 January 2014 - 08:58 AM

 

 

2. Is this book worth it for a home cook who has experience with sous vide? I have read that TK's temperatures aren't recommended, but I know enough to go off of what I prefer/learned. It is the other recipe ideas, techniques, and nuances I'm hoping to pick up.

 

What do you think?

Honestly I would say no, it's not a must have book. I'm a huge Keller fan, but even though it's only 5 years old this book seems dated when it comes to sous vide cookery.  Better information is now available on the internet on sites like this and chefsteps, and modernist cuisine is several orders of magnitude better for cook times/temps IMHO


Edited by Twyst, 05 January 2014 - 08:58 AM.


#92 Robenco15

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Posted 05 January 2014 - 09:41 AM

So the recipes aren't very good/there isn't much to take away from them?

#93 Anna N

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Posted 05 January 2014 - 10:45 AM

So the recipes aren't very good/there isn't much to take away from them?


I had (and still have) access to the book even though I don't own it. I think you will be very disappointed with it. Just my opinion.
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#94 rotuts

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Posted 05 January 2014 - 10:45 AM

I think this book was a ( visual ) stunner when it was published.  it had a lot of information not easy to come by back then.

 

now not so much.  F.D.:  I got the book 'used' very cheaply when I began to look into SV.  it was brand new as 'used'

 

maybe your library has one? or if you really have the 'itch' look for used.

 

id does point out that the ingredients TK uses might make all the difference w experiencing what's on your plate with these Rx's


Edited by rotuts, 05 January 2014 - 10:46 AM.






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