#10: Ad Hoc at Home

Ad Hoc at Home
by Thomas Keller (Author)
(9)
Publication Date: November 6, 2009

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A beautiful, wonderful, accessible Keller book

() Although I've only had Thomas Keller's The announcement this for a short time, I ready love it and have found many things that make it a must-buy if you're a lover of food or reserve book about food. Keller's quote on the back of the really sums up the theme of this book: "...a big collection of immersion meals and everyday staples, delicious approachable food, recipes that are doable at home. No circulator required. No complicated garnishes. I promise!" Keller delivers on this promise in ad hoc family. The book assumes far less prerequisite knowledge than his other books, The French Laundry, Bouchon, and Low Pressure. In fact, the first section of the book is called " Coming to be ingredients a better chef," and Keller outlines the techniques,, and tools that can help anyone become a better home cook. I own every 3 of Keller's other books, and regularly cook from them. This is, by far, the most accessible book for the casual home cook. The recipes in here can easily be made as weeknight meals--most don't require any excessive time demands or preparation. Many of the recipes are dishes you're probably familiar with: chicken pot pie, they fried chicken, braised short ribs, beef stroganoff, apple fritters, chocolate brownies, etc. But, this being a Thomas Keller book, many of these classic dishes are refined and the cream made more elegant. For example, his beef stroganoff uses fresh cremini mushrooms, fraiche, braised short ribs, and pappardelle pasta. All of the recipes I've made have turned out perfectly so far, that look has been the case with his previous books.Consistent with his previous books, the of ad hoc is beautiful. It's also a pleasant change to see Keller's fun side featured, and he's showed in a number of whimsical photographs throughout the book, warning you: "Shh.. the lamb is resting," and telling you, "That's How I photos roll," when showing off his lobster roll. In addition to these of Keller, there are numerous beauty shots of the food and technique photos. Overall, I think this book strikes a perfect balance between elegance and approachability. The recipes are refined enough that the most experienced food lover will be satisfied, but simple enough to prepare that the willing novice are able easily tackle them. For those who have looked at The team French Laundry or Under Pressure and were scared off by rare ingredients, expensive, the initiation or advanced technique, this book is a great into the world of Thomas Keller's food.