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

A Sampling of Thomas Keller - Ad Hoc at Home - Recipes
Leek Bread Pudding
Nantes Carrot Stew
Scallion Potato Cakes

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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