--- product_id: 254410537 title: "Under Pressure : Cooking Sous Vide" price: "€ 134.24" currency: EUR in_stock: true reviews_count: 6 url: https://www.desertcart.pt/products/254410537-under-pressure-cooking-sous-vide store_origin: PT region: Portugal --- # Under Pressure : Cooking Sous Vide **Price:** € 134.24 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Under Pressure : Cooking Sous Vide - **How much does it cost?** € 134.24 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/254410537-under-pressure-cooking-sous-vide) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Buy Under Pressure : Cooking Sous Vide by Keller, Thomas, McGee, Harold online on desertcart.ae at best prices. ✓ Fast and free shipping ✓ free returns ✓ cash on delivery available on eligible purchase. Review: wonderful book - No for beginners, excellent content. Review: After reading many of the reviews of this book, I must get one thing off my chest: Thomas Kelller's cooking isn't meant to be accessible. If you know anything about the man, his food and his restaurants, then this won't be a surprise. Also, sous-vide as a technique was never developed to be utilized in an average home kitchen. The recipes in this book are clear, concise and don't leave anything out. It assumes you are using extremely high quality ingredients and have the means to maintain a water bath at a precise temperature. Sous vide can be done at home with fantastic results if you put enough care into preparation, timing and temperature maintenance. A foodsaver can be used. However professional vacuum machines are able to extract much more air from the bags (and are able to "compress" food which a foodsaver cannot) and obviously a lab quality roner would give the most exacting results in terms of cooking times and temps. The photography in this book is stellar, as is all of Keller's book and to me the Bras-like plate presentations are much more creative and visually interesting than his previous books, French Laundry included. This would be more of a resource for professional chefs with the skill and equipment to able to replicate the doness of proteins and vegetables. The personal insights of the various sous-chefs of the Keller empire and Sabastien Rouxel, the executive pastry chef are also worth noting as they aren't long and derivative, yet give the reader a broad understanding of what it takes to work at such a high level as well as obvious insights into sous-vide techniques and their utilization in the kitchen for things other than low-temp cooking. To me this is the most approachable book on the subject of sous vide. Other books like Joan Roca's "Sous Vide" is not only very expensive, but is long on scientific explanation and very short on content (relative to the high price) and isn't very practical. Jordi Cruz's "Logical Cuisine" also delves into low temperature cooking using sous vide to infuse stocks with other flavors, but the book as a whole only partly covers the full possibilities of sous vide cooking and the section on the subject is quite short. This book does a terrific job of distilling the essence of sous-vide cooking to the basics and organizes it in a clear and easily read source, in my opinion it is the best book to read up on the subject of sous-vide cooking ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #110,011 in Books ( See Top 100 in Books ) #3,173 in Cookbooks, Food & Wine #9,488 in Crafts, Hobbies & Home #11,520 in Family & Lifestyle | | Customer reviews | 4.6 4.6 out of 5 stars (720) | | Dimensions | 28.73 x 2.92 x 28.73 cm | | Edition | Illustrated | | ISBN-10 | 1579653510 | | ISBN-13 | 978-1579653514 | | Item weight | 2.24 Kilograms | | Language | English | | Print length | 295 pages | | Publication date | 17 November 2008 | | Publisher | Artisan Division of Workman Publishing | ## Images ![Under Pressure : Cooking Sous Vide - Image 1](https://m.media-amazon.com/images/I/91bjDqIeghL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ wonderful book *by S***O on 23 January 2022* No for beginners, excellent content. ### ⭐⭐⭐⭐⭐ Review *by R***S on 10 March 2009* After reading many of the reviews of this book, I must get one thing off my chest: Thomas Kelller's cooking isn't meant to be accessible. If you know anything about the man, his food and his restaurants, then this won't be a surprise. Also, sous-vide as a technique was never developed to be utilized in an average home kitchen. The recipes in this book are clear, concise and don't leave anything out. It assumes you are using extremely high quality ingredients and have the means to maintain a water bath at a precise temperature. Sous vide can be done at home with fantastic results if you put enough care into preparation, timing and temperature maintenance. A foodsaver can be used. However professional vacuum machines are able to extract much more air from the bags (and are able to "compress" food which a foodsaver cannot) and obviously a lab quality roner would give the most exacting results in terms of cooking times and temps. The photography in this book is stellar, as is all of Keller's book and to me the Bras-like plate presentations are much more creative and visually interesting than his previous books, French Laundry included. This would be more of a resource for professional chefs with the skill and equipment to able to replicate the doness of proteins and vegetables. The personal insights of the various sous-chefs of the Keller empire and Sabastien Rouxel, the executive pastry chef are also worth noting as they aren't long and derivative, yet give the reader a broad understanding of what it takes to work at such a high level as well as obvious insights into sous-vide techniques and their utilization in the kitchen for things other than low-temp cooking. To me this is the most approachable book on the subject of sous vide. Other books like Joan Roca's "Sous Vide" is not only very expensive, but is long on scientific explanation and very short on content (relative to the high price) and isn't very practical. Jordi Cruz's "Logical Cuisine" also delves into low temperature cooking using sous vide to infuse stocks with other flavors, but the book as a whole only partly covers the full possibilities of sous vide cooking and the section on the subject is quite short. This book does a terrific job of distilling the essence of sous-vide cooking to the basics and organizes it in a clear and easily read source, in my opinion it is the best book to read up on the subject of sous-vide cooking ### ⭐⭐⭐⭐⭐ Review *by C***S on 10 November 2024* Stunning cover, beautiful photography and excellent instructions and guidance throughout. ## Frequently Bought Together - Under Pressure: Cooking Sous Vide (The Thomas Keller Library) - The French Laundry Cookbook (The Thomas Keller Library) - Bouchon (The Thomas Keller Library) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.pt/products/254410537-under-pressure-cooking-sous-vide](https://www.desertcart.pt/products/254410537-under-pressure-cooking-sous-vide) --- *Product available on Desertcart Portugal* *Store origin: PT* *Last updated: 2026-05-04*