Under Pressure: Cooking Sous Vide Keller, Thomas Cooking

Fine very large first edition first printing hardcover, SIGNED by Keller on the half-title page "It's all about Time & Temperature". Black boards, white lettering. Slight wear top at spine. Jacket fine, not price-clipped. No writing or food stains. Foreword by Bruno Goussault, introduction by Harold McGee, additional chefs - Jonathan Benno, Corey Lee, Sebastien Rouxel. How to cook Sous Vide in the Keller kitchens and in the home kitchen. 295 pages. M06015