From Chef Keller's private collection, a very limited amount of cloth bound Special Editions of his book Under Pressure, from the original printing in October 2008, are available for purchase.
Each book will be signed and numbered by Chef Keller.
About Under Pressure
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.
Not available at discount. All Sales are Final.