Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

In his third course, Chef Thomas Keller focuses on preparing fresh seafood, such as lobster and salmon, classic desserts—such as apple pie and lemon tart—and demonstrates how to use the sous-vide technique in a home kitchen to enhance the flavor and texture of dishes. Regardless of your level—whether you are a beginner or an experienced cook, you will master techniques and principles that will help create truly delicious dishes.