Thomas Keller, chef / owner of Bouchon and Bouchon Bakery stopped in Las Vegas, to celebrate his first Las Vegas signing for his latest cookbook “UNDER PRESSURE: Cooking Sous Vide” at Bouchon in The Venetian Resort-Hotel-Casino.

The evening attracted over 160 guests, which included an a wide array of VIP’s, culinary aficionados and the current Miss America 2009 Katie Stam. In addition to a Question and Answer session , attendees were offered an opportunity to speak with Chef Keller and participate in an informative discussion on modern culinary techniques. He also signed copies of the book and participated in photos.

Chef Keller’s new book “Under Pressure” is written for Chefs but even novices can learn from who many consider the greatest American Chef.

Chef Keller uses a method of cooking food called ” Sous Vide”. Sous vide is French for “under vacuum” and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, and perhaps the help of equipment like an industrial mixer (you can see Arrow Mixing to find out more about this particular piece of kit) a chef can safely create (or modify) recipes to realize their unique vision.

We have visited Bouchon in Las Vegas on numerous occasions and must say, we have never been disappointed. Chef Keller’s techniques and influence can been seen everywhere from the decor , food and service.