''Under Pressure: Cooking Sous Vide'' is a 2008 cookbook written by American chefs

Thomas Keller Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Found ...

and

Michael Ruhlman Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur. He has written or co-authored more than two dozen books, including non-fiction, fiction, memoir, and books on cooking. He has co-authored many books w ...

. The cookbook contains a variety of

sous-vide Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usu ...

recipes, a technique Thomas Keller began experimenting with in the 1990s. The recipes in ''Under Pressure'' are those prepared in Thomas Keller's

The French Laundry The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredien ...

and

Per Se Per se may refer to: * '' per se'', a Latin phrase meaning "by itself" or "in itself". * Illegal ''per se'', the legal usage in criminal and antitrust law * Negligence ''per se'', legal use in tort law * Per Se (restaurant), a New York City restaur ...

restaurants. The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety. ''Under Pressure'' has been called a definitive sous-vide cookbook. Tam Ngo of Serious Eats found that ''Under Pressure''s recipes "resist compromise and restrict substitution" and "are not always appropriate outside of the restaurant kitchen", due in part to the expensive equipment required to cook the dishes. ''

Publishers Weekly ''Publishers Weekly'' (''PW'') is an American weekly trade news magazine targeted at publishers, librarians, booksellers, and literary agents. Published continuously since 1872, it has carried the tagline, "The International News Magazine of ...

'' found that the recipes were "so artfully arranged they would not be out of place in a modern art museum". The ''

Washington Post ''The Washington Post'' (also known as the ''Post'' and, informally, ''WaPo'') is an American daily newspaper published in Washington, D.C. It is the most widely circulated newspaper within the Washington metropolitan area and has a large na ...

'' was also ambivalent, finding that ''Under Pressure''s recipes "can be made only if the reader invests thousands of dollars in highly specialized equipment, and even then the dishes often demand days of preparation, not to mention weeks, months or years of practice".

References

General references * * * {{Thomas Keller 2008 non-fiction books American cookbooks