Exclusive!!!

sasniegtu izcilākos rezultātus. Gadiem ilgi mēģinājumi un kļūdas, Kellers un viņa kulinārijas šefpavāri ir paveikuši ceļu uz pilnību — un viņi rāda ceļu šajā nekad agrāk nepublicēto recepšu kolekcijā no viņa ievērojamākajiem restorāniem — The French Laundry Napas ielejā un per se Ņujorkā. Ar izcilā pārtikas zinātnes rakstnieka Harolda Makgī ievadu un Deboras Džounsas, kura fotografēja Kellera vislabāk pārdoto franču pavārgrāmatu, fotogrāfiju, šī grāmata būs obligāta ikvienam kulinārijas profesionālim un ikvienam, kas vēlas uzlabot ēdienu un baudīt ēdienu visaugstākajā līmenī.

">

Sous vide is a culinary innovation that everyone in the food world is talking about. In this revolutionary new cookbook, America's most respected chef Thomas Keller explains why this safe method, which involves cooking at a precise temperature below boiling point, produces results that cannot be achieved by other culinary methods. For the first time, you can achieve short ribs that are meltingly tender even when cooked medium rare. The secret to sous vide is discovering the precise amount of heat needed to achieve the most outstanding results. Through years of trial and error, Keller and his culinary chefs have perfected the art—and they show you how in this never-before-published collection of recipes from his most renowned restaurants, The French Laundry in Napa Valley and per se in New York City. With an introduction by renowned food writer Harold McGee and photography by Deborah Jones, who photographed Keller's best-selling French cookbook, this book is a must-have for any culinary professional and anyone who wants to improve their cooking and enjoy food at the highest level.