Under Pressure: Cooking Sous Vide is a 2008 cookbook, the  recipes in "Under Pressure" are those prepared in The French Laundry, the chef and owner of the French Laundry is who?
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Under Pressure (cookbook) Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide 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 and Per Se restaurants. The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety.
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The French Laundry The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller. The restaurant building dates from 1900, and is in the National Register of Historic Places.
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Jehane Benoît Jehane Benoît, {'1': ", '2': ", '3': ", '4': "} (] ; née Patenaude ] ) (March 21, 1904 – November 24, 1987) was a Canadian culinary author, speaker, commentator, journalist, and broadcaster. After studying at the Sorbonne and the "Cordon Bleu" cooking school in Paris, she started her own cooking school, "Fumet de la Vieille France", in Montreal. She also opened one of Canada's first vegetarian restaurants, "The Salad Bar", in 1935.
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Le Quartier Français Le Quartier Français is a restaurant and hotel in Franschhoek, South Africa near Stellenbosch. The property has thirteen rooms, eight suites and a cottage that overlook a landscaped garden with a natural pool. The restaurant ranked 36th best restaurant in the world in "Restaurant" magazine's Top 50 in 2011. The chef is Margot Janse. It is regarded as the best restaurant in Africa and the Middle East.
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Eduardo Sousa Eduardo Sousa Holm is a Spanish farmer who makes goose foie gras without gavage (force-feeding the geese), at his farm in Extremadura. Chef Dan Barber described his experience of Sousa's farm in his book, "The Third Plate", and at a TED presentation in 2008 on the radio show "This American Life" in 2011.
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Jacques Lameloise Jacques Lameloise (born April 6, 1947) was the chef de cuisine at the French restaurant "Maison Lameloise" (usually known as Lameloise) in Chagny, from 1979 until 2008.
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Louis Vaudable Louis Jules Annet Vaudable (25 August 1902 – 29 April 1983) was a French restaurateur, known for having been the owner of the most famous restaurant in the world, Maxim's.
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Christine Boyer Christine Boyer (3 July 1771 – 14 May 1800) was a member of the Bonaparte family as the first wife of Lucien Bonaparte. Born in Saint-Maximin-la-Sainte-Baume, France, she was the sister of Lucien's housekeeper.
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L'Atelier de Joël Robuchon (London) L'Atelier de Joël Robuchon is a Michelin-starred restaurant in West Street, Covent Garden, in the City of Westminster, London. The restaurant spans three floors, with the counter on the ground floor, the tables and restaurant on the first floor, and the salon bar and terrace on the upper floor. The restaurant is run by French celebrity chef, Joël Robuchon, while the executive chef is Jeremy Page.
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Andy Husbands Andrew "Andy" Husbands (born February 12, 1969) is a chef, restaurateur, author and television personality. Currently, he is executive chef/owner of the restaurants Tremont 647 and Sister Sorel in Boston’s South End, and the Smoke Shop in Cambridge. He came into the national spotlight in 2009 as a contestant on Season 6 of Fox’s "Hell’s Kitchen" with Gordon Ramsay.
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Pastry chef A pastry chef or pâtissier (] ; the French female version of the word is pâtissière ] ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
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Pressure cooking Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a "pressure cooker". As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely.
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Édouard Leclerc Édouard Leclerc (20 November 1926 – 17 September 2012) was a French businessman and entrepreneur who founded the French supermarket chain E.Leclerc in 1948. From his first store, Leclerc's chain has multiplied into more than 550 locations in France and 114 stores outside of the country, as of 2012.
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Garde manger A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, "hors d'œuvres", appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the "chef garde manger" or "pantry chef". Larger hotels and restaurants may have "garde manger" staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.
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John Currence John Currence is an American chef. He owns five restaurants in Oxford, Mississippi, and in 2009 won a James Beard Award.
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Chef A chef is a trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word "chef" is derived from the term "chef de cuisine" (] ), the director or head of a kitchen. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef.
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Frank Stitt Frank Stitt III is the owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, and Chez Fon Fon in Birmingham, Alabama. He was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. He was also named the "Best Chef in the Southeast" in 2001 foundation, and was a 2008 finalist for the its national "Outstanding Chef" award. He has also been recognized with a Lifetime Achievement Award from the Southern Foodways Alliance for his elevation of Southern cuisine and his early advocacy of locally-grown food.
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Todd English William Todd English (born August 29, 1960) is an American celebrity chef, restaurateur, author, and television personality, based in Boston, Massachusetts. He is best known for his TV cooking show, "Food Trip with Todd English", on PBS. In 2005 he was a judge on the PBS show "Cooking Under Fire".
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Raymond Blanc Raymond Blanc OBE (born 19 November 1949) is a French chef. He is one of Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the "Good Food Guide". He is entirely self-taught, but has himself taught or employed other chefs including (for a week's probation) Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.
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Michel Michaud Michel Michaud (born 1946) is a French chef who brought French cuisine to Denmark in 1971. Gaining wide acclaim for gourmet cuisine in restaurants across the country, he moved to Ruth's Hotel in Skagen in 2004.
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Jean-Baptiste Reboul Jean-Baptiste Joseph Marius Reboul (born 12 April 1862 in La Roquebrussanne (Var) and died in 1926 in Marseille) was a French chef. He is known for his book compiling over 1,000 Provençal recipes and 365 menus.
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Pierre Bellon Pierre Bellon (born 24 January 1930) is a French businessman, the founder of Sodexo, a multinational food service and facilities management company.