You may have heard about Thomas Keller's upcoming sous vide manifesto, but the fall catalog of Artisan Books is out in PDF form, and along with it, a preview, book specifics and some striking images from Keller's Under Pressure. NYC Book Bonus: on page 14 of the same PDF document, you can read all about another fall arrival Eric Ripert's "On The Line: How One Great Restaurant Made it to the Top and Stayed There", complete with maps of the kitchen and stations and more shots of Ripert's mug than you can handle. [Artisan via Eater SF]
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