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Eater Book Club

2008_07_tkbook.jpgMichael Ruhlman isn't the only one giddy about Under Pressure. In the first sentence in the introduction to Thomas Keller's new cookbook, Harold McGee proclaims the book to shed light on "one of the most important culinary innovations of modern times." The innovation is seemingly simple but has been elusive until the advent of sous vide: "A way of heating foods precisely. At last!" [Ruhlman]