Thomas Keller’s Superb Sous Vide Manual
Chef Mike Brown swears by the introduction to this book.
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Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.
The Chef: Mike Brown
The Book: Under Pressure: Cooking Sous Vide, by Thomas Keller (2008)
“Besides the sous vide techniques, the introduction nails the mind-set you need to do this sort of food,” Brown says. “That kind of Rocky, Eye-of-the-Tiger attitude. There’s a passage: ‘Practice doesn’t make perfect, but perfect practice makes perfect.’ We quote that in here all the time.”