In the original dust jacket. Black cloth binding with gilt title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

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For conditions, please view our photographs. A nice clean original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam.

A revolution in cooking 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. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection―and they show the way in this collection of never-before-published recipes from his landmark restaurants―The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller’s best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Review: This book by a renowned US chef with three Michelin stars is the reference standard for professional chefs. It is beautifully photographed and presented. The section on the danger zone (8.5’C to 40’C) was very informative as was the section on fast chilling cooked food safely…After reading that I have completely revised how I look after food and take it from the shop on a hot day to my home! The recipes are great for a professional chef who has access to specialised ingredients and has an army of assistants to help in the preparation. For me trying to do memorable and some would say gourmet cuisine in a home kitchen this book is a journey too far. My son has the other Keller books and I think those recipes are more readily adaptable to the home reality. The best book on sous vide is in my view sous vide for the home by Lisa Felterman…it has all the safety information and it contains very detailed recipes that are delicious.

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation―established with chefs Jérôme Bocuse and Daniel Boulud―Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.