Thomas Keller: Ad Hoc at Home
Book Review by FBWorld Team
Those
familiar with Thomas Keller, the famed chef of the French Laundry
in Yountville, would expect a cookbook he authored to require
its users be quite savvy in the kitchen, with perhaps, years of
cooking experience. However, with Ad Hoc at Home, Keller offers
us a collection of much more accessible recipes, ones which could
actually serve quite nicely for causal gatherings of family and
friends. Granted, the book is not aimed at the total novice, but
enthusiasts will appreciate the fanciful nature of the recipes
as well as Keller's whimsical delivery of them.
The
book assumes far less prerequisite knowledge than his other cookbooks
The French Laundry, Bouchon, and Under Pressure. In fact, the
first section of the book is called "Becoming a better chef,"
and Keller outlines the techniques, ingredients, and tools that
can help anyone become a better home cook. Keller's "Basics"
section, at the back of the book, is fantastic, providing you
with just about every key base for meals.
Brilliant
full-color photographs and detail step-by-step lessons provide
plenty of support, so fans of Keller can move a bit closer towards
understanding his culinary prowess.
The
recipes we sampled, including the grilled cheeses sandwiches,
the leek bread pudding, the scallion potato cakes, and the fresh
tuna salad were all quite excellent. Fans of Keller's restaurants,
or simply fans of delicious and fun to prepare dishes, ought to
add Ad Hoc at Home to their collection.
Please
enjoy this video of Thomas Keller on Amazon.com
http://www.amazon.com/gp/mpd/permalink/m2ZAR0VIEUHORQ
A
Sampling of Thomas Keller - Ad Hoc
at Home -
Recipes |
Links
to more Thomas Keller Recipes:
Braised
Stuffed Pig’s Head with Sauce Gribiche
Bittersweet
Valrhona Chocolate Fondant with Sable Cookie
Broccolini
Salad with Burrata Cheese - (new)
Buttermilk
Biscuits - (new)
Buttermilk
Fried Chicken - (new)
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi
Foie
Gras Infused Custard with White Wine Poached Anjou Pears
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes,
Bacon, and Brioche Croutons - (new)
Leek
Bread Pudding - (new)
Milk
Poached Wild Turbot with "Foie Gras" and Sweet Onion
"Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy Shrimp
Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of Veal with
a Maine Lobster “Pancake", Clam Shell Mushrooms and
Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach and
a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of Trustees
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