Ad Hoc at HomeThomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. |
From inside the book
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baking sheet beans boil bottom bowl bread bring brown butter canola oil carrots cheese chicken chopped coat cold Combine container cook cool cover cream discard dish dough Drain eggs fish flavor flour fresh freshly ground black garlic greens grill ground black pepper half heat inch ingredients juice keep Kosher salt layer leaves leeks lemon lightly Line liquid meat medium medium heat milk minutes mixture mushrooms necessary olive oil onions ounces oven paper towels parchment peel pieces pork potatoes pounds Preheat the oven puree rack refrigerate remaining Remove roast room temperature salad salt and pepper sauce saucepan sauté Season serve side simmer skin slices soup spoon Spread sprinkle stirring sugar sweet tablespoons taste teaspoon tender thyme tomatoes toss Transfer Trim Turn vanilla vegetables vinegar warm