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Ad Hoc at Home: Family-Style Recipes Hardcover – Nov 6 2009


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Ad Hoc at Home: Family-Style Recipes + Bouchon Bakery + Bouchon
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Product Details

  • Hardcover: 368 pages
  • Publisher: Artisan; First Edition edition (Nov. 6 2009)
  • Language: English
  • ISBN-10: 1579653774
  • ISBN-13: 978-1579653774
  • Product Dimensions: 28.7 x 3.3 x 28.7 cm
  • Shipping Weight: 2.5 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #12,828 in Books (See Top 100 in Books)

Product Description

Review

New York Times bestseller

“Accessible and dazzlingly beautiful. . . . This collection is what legions of Keller fans have been waiting for, a book that allows them to replicate the merest glimmer of his culinary genius in their own homes.”
Publishers Weekly, starred review
 
“Spectacular is the word for Keller’s latest . . . don’t miss it.”
People
 
“Fun and approachable.”
Chicago Tribune
 
“A book of approachable dishes made really, really well.”
The New York Times
 
“High-class down-home cooking.”
New York Post
 
“This is real, uncomplicated home cooking. [Keller] offers everything your could want . . . and lots of bright ideas that will make you a much smarter cook.”
Fine Cooking

About the Author

Thomas Keller, author of The French Laundry CookbookBouchonUnder Pressure, Ad Hoc at Home, and Bouchon Bakery, has thirteen restaurants and bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of The French Legion of Honor, the first American male chef to be so honored. 


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Most helpful customer reviews

10 of 10 people found the following review helpful By Bookhound on May 13 2010
Format: Hardcover
As a novice cook, I appreciated that this oversize book has lots of full-colour illustrations that detail tasks I've never been quite sure about, like how to properly truss a chicken or cut it into eight pieces. It has detailed instructions for beginners but plenty of inspiring recipes that are more challenging. It was not nearly as intimidating as I thought a Thomas Keller cookbook would be, and if you like to read cookbooks and spend time a bit of time in the kitchen, I highly recommend it. It's more than pretty enough to keep on your coffee table, too.
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5 of 5 people found the following review helpful By Jon McMahon on Jan. 12 2011
Format: Hardcover
A huge book with more info than most. Excellent very informative info on basic to complex cooking techniques and recipes. Easily worth every penny. If I were to pick one book to have in the home this would be it, little bit of everything.
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1 of 1 people found the following review helpful By Jim, Nanaimo on July 15 2013
Format: Hardcover Verified Purchase
This book will open your eyes to some really interesting and "why didn't I think of that" twists to long time traditional home style/comfort food recipes. Thomas also provides lots of his interesting kitchen philosophies/techniques and procedures.which are a must read.
I can't imagine anyone that loves to cook or wants to cook not wanting this book. Lots of great images as well.
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Format: Hardcover Verified Purchase
Thomas Keller is the greatest chef in America. He's not a reality TV star. He's a businessman, a marketer with few peers, but above all - he's a perfectionist chef who takes cooking as an extremely serious matter. He doesn't expect even good amateur cooks to be able to pull off the recipes in his most difficult cookbooks, which are more art pieces than cookbooks. But Ad Hoc at Home is not intended to be pretty; Keller intends that it be used.

And for that reason, of all of Thomas Keller's cookbooks released to date, Ad Hoc at Home is easily the most accessible and useful to a home cook. It's the one of Keller's five current cookbooks that you should buy first.

Under Pressure is too technical and The French Laundry, while beautiful, is simply neither practical nor accessible as more than a coffee table book. Indeed, the late Julia Child, I expect, might well face a challenge recreating some of the recipes and techniques shown in The French Laundry. Those books from Keller are not really meant to be attempted to any serious degree by mere mortals.

The books in the middle of Keller's difficulty curve, Bouchon and Bouchon Bakery, are both much more accessible than Under Pressure or The French Laundry, but each still pose a REAL challenge (especially many of the more exacting bistro recipes in Bouchon). The Bouchon books are for varsity level play. Mere mortals can get there, but you need to finish high school and your Freshman year first.

To get to Bouchon, you must first pass Ad Hoc at Home first.

And of his five books, Ad Hoc at Home is by far the easiest. Here, Keller is really trying to teach the reader not only how to cook his recipes, but **how to cook**.
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By J. Winter TOP 1000 REVIEWER on Nov. 28 2014
Format: Hardcover Verified Purchase
While some of the recipes in this book require much advance preparation, overall it is a great book with great recipes. I recommend!

Some of there recipes that I tried and would recommend:

buttermilk fried chicken - great crunchy flavour.

Whole roasted chicken on a bed of root vegetables - I recommend brining before roasting, recipe in back of book. I also recommend the herb butter from Anthony Bourdain's Les Halles cookbook.

Puree of garlic potatoes - amp up your mashed potato flavour with garlic confit, butter and heavy cream!
(you could also try baking the garlic like bobby flay does in the "mesa cookbook")

Scallion potato cakes - tastes great but should be eaten right away. Requires a food processor.

Brownies - save the best for last? Great recipe!

I have tried the chicken stock as well, though I find the method is a little over involved for home, I wouldn't use the large amount of ice that it requires, and I don't worry about skimming it as much as recommended. I just put it on and let it simmer, skimming just a few times.

There are many other recipes here that I would love to try in the future. Many of the soups and stews look amazing.

There is one recipe that I did not enjoy -the peppercorn-crusted beef tenderloin. That may have been my fault though, as I may have not simmered the peppercorns long enough in the oil.
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