|Publisher:||Workman Pub Co|
|Publish Date:||Nov 2009|
|Number of Pages:||359|
|Shipping Weight (in pounds):||5.45|
|Product in Inches (L x W x H):||11.75 x 11.75 x 1.0|
Noted French Laundry chef Keller planned Ad Hoc, opened in 2006 in Yountville, CA, as a temporary, casual restaurant patterned after the family (staff) meals-a four-course single menu with no choices-of his other restaurants. For home cooks intimidated by Keller's higher-end cookbooks, his new work showcases Ad Hoc's simpler fare, with more than 200 recipes for family-style meals. In the introduction, Keller emphasizes that a great product plus great execution results in great cooking.
The recipes begin with his favorite-poultry, followed by meat, fish, soups, salads, vegetables, breads, a hodgepodge of sweet and savory "staples", and, of course, desserts. There are additional recipes for basic dough, sauces, and stocks. The recipes are comfort food with a twist-scalloped potatoes (potato pave), vegetable soup (vegetable garbure), and grilled cheese made with brioche and GruyEre. These are approachable and doable but are not all for the calorie-conscious cook. Butter, eggs, and heavy cream abound and are combined with fresh fruits, vegetables, meat, and fish.
Verdict: This beautiful volume continues the well-written and artful precedent set by Keller's The French Laundry Cookbook and Bouchon, delightful to the eye as well as the stomach. With a planned media blitz, this work is sure to be in demand in libraries and will also be a popular gift book.
[Nine-city author tour.] - Christine Bulson, SUNY at Oneonta Lib.
(c). Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Thomas 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.
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