Ad Hoc at Home: Family-Style Recipes Hardcover – Nov 6 2009
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“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.”
“Fun and approachable.”
“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.”
About the Author
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under 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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Top Customer Reviews
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**.Read more ›
I can't imagine anyone that loves to cook or wants to cook not wanting this book. Lots of great images as well.
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.
Every recipe I've made has turned out beautifully. It's a nice change from the Bouchon and French Laundry books that I don't even browse unless I have an entire weekend and an extra few hundred dollars to devote to the kitchen!
Most recent customer reviews
Thomas Keller is another wonderful 3 star Michelin Chef. The book about his restaurant FRENCH LAUNDRY, or that about BOUCHON and BOUCHON DESSERTS are excellent, BUT, AD HOC AT HOME... Read morePublished 4 months ago by M.E. Bradford
This is my favorite cookbook. These are not quick recipes. They are very involved, and you cannot substitute. Read morePublished 8 months ago by Amazon Customer
Beautifully put together. A strong emphasis on meat and meat preparation.Published on July 6 2014 by Marieke de Roos
This cookbook is great to have in the collection. Wonderful recipes, beautiful images and it isn't completely full of crazy high end ingredients. Read morePublished on Jan. 10 2013 by Dayna
This book is absolutely fantastic! Although I do usually want a cook book that has a picture for every dish, Keller demonstrates his love for food with such passion that after the... Read morePublished on July 16 2012 by Paul Schembri