Ad Hoc At Home-Thomas Keller

Yeah, it's pretty awesome. Lots of easy recipes covering a wide range of techniques, I also like his "lightbulb" moments where he gives you tips here and there.

 

My goal has been to make every dessert in the book. (I will tackle the rest after)
Today I finished making the chocolate shortbread cookies with mint chocolate chip ice cream......
Tomorrow I will be making the rose meringue's with the petals...

It is a cookbook unlike his last, the meals are hearty, the soups are easy yet everything is done with such style.
The recipes are arranged into menu's so to say. He gives ideas as to what to pair things with like cheeses etc.
Alot of attention to detail, very good techniques.
I did make the soup , the cobbler, the ribs, but got taken with the desserts.

 

Ifyou're impressed with Ad Hoc, take a peek at the French Laundry Cookbook. I think it was published 10 or 11 years ago, but is still so relevant and inspiring.

 

It's an outstanding book, well worth getting. It's not a 30min meal book, it's a book with recipes that can be done in just about any home kitchen, but they do require a bit more attention to detail. A book for people that really love to cook and don't mind spending some time playing with their food.

That being said, it's of course far less involved than French Laundry etc, but you can feel the same approach all over the book. And if you're somewhat comfortable in the kitchen you can find places for shortcuts here and there if pressed for time. But even a beginner should be able to have a lot of fun with this book and learn some new tricks. I can't wait to really dive into this book, we were lucky to attend a book signing in SF where his staff passed around a couple of the things from the book to taste. Delicious!

Also interesting to note, the books first print run, which was supposedly over 100.000 copies, completely sold out everywhere before xmas, something very unusual for a cookbook. If in doubt, look at it at a library or once they are back in stock at the store. I'm sure you'll love it.

Oliver

 

I own the following Thomas Keller Books

Ad Hoc at Home Great Recipes Fantastic

French Laundry is Fantastic, a must have, also autographed

Under Pressure: Cooking Sous Vide - so educational on sous vide cookery

 

I was interested in buying :
Under Pressure: Cooking Sous Vide

Can you tell me more about this book please .

 

I first got the book from my local library because I was very interested in sous vide cookery. After readin the book numerous times I decided to buy an immersion circulator and start to sous vide. I know have a wine dinner booked for 90 ppl and I am going to sous vide rack of lamb for one of the courses. Back to the book...if you have any interest in sous vide its a great place to start. He explains all the equipment needed, health department concerns, and more. I would check your local library first to see if they have it or if they can order it for you. My library did not have it the first time I went there, but they were able to locate it and order it for me to check out. Hope this helps.

 

Mark your terrific !

I enjoy doing sous vide at work. I love learning techniques, but if the book goes into more detail I have nothing to lose.
You must tell me how your lamb works out.....When I started doing sous vide some years ago , I was trying all sorts of things and loved it.
Thanks for the info. :thumb:

 

As a professional chef I regularly use French Laundry (making the blinis with bottarga tonight for 120). I use under Pressure quite a bit and also enjoy Bouchon, I just purchased Ad Hoc today from a supplier (he came around with a box of books as he knows I can't resist buying cookbooks and my work pays-win,win!). At first glance it looks like I'll get a few ideas but if definitely looks more geared for the home cook

I have many photos of his dishes on my work blog below, my chefs photo the food nightly and I post the pictures the following morning.

Pembroke

 

Although I like the French Laundry book and Under Pressure I have found the baking recipes in Bouchon to be awfully dubious in its effectiveness, the ratios for the macarons are absolutely wrong and the lemon tart filling is liquid without the help of a couple sheets of gelatin.

 

Thanks, the blog is a good motivator for the chefs and works wonders enticing the students into college for dinner!:chef:

 

I just purchased this off Amazon used for around $22 and received it a few days ago.  I had school all weekend and work and won't have a day off until Tuesday so I haven't had much of a chance to go through it and try any of the recipes, though I busted out the dijon viniagrette at school for a poached salmon salad we made.  I had my wife run through it and she is begging for the pot pie (just haven't had time to devote to the bechamel).  I own French Laundry and have Bouchon coming soon here, and this is a much different beast.  It is accessible to the home chef and the recipes are "homey." From what it looks like I will prepare many dishes from it, especially the duck.  Just  don't pay the 50 bucks they want at Borders, etc. get it used off Amazon.  Just a tip, apparently Ruhlman started work on the Bouchon pastry cookbook, which I'm itching to be released.

 

Keller is a meticulous and a classic perfectionist, but his recipes are clearly presented, not that difficult to follow, and well-thought-out. I would strongly recommend any of his cookbooks, but especially Ad-Hoc at Home. I received it as part of a birthday gift last year and it's been well-used ever since.