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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 (9 customer reviews)
  • Amazon Bestsellers Rank: #4,464 in Books (See Top 100 in Books)

Product Description

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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Customer Reviews

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9 of 9 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
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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1 of 1 people found the following review helpful By Marieke de Roos on July 6 2014
Format: Hardcover Verified Purchase
Beautifully put together. A strong emphasis on meat and meat preparation.
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