Ad Hoc at Home

by Thomas Keller

ISBN-10: 1579653774
ISBN-13: 9781579653774
Region: USA
Publisher: Artisan
Publication Date: November, 2009
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Recipe Index

Recipesort icon Page Rating
Yellow Curry Powder 336
0
Wine-Steeped Golden Raisins 258
0
Wild Cod en Persillade 95
0
Whole Roasted Chicken on a Bed of Root Vegetables 22
0
White Cupcakes 315
0
Vegetable Stock 341
0
Vanilla Ice Cream 319
0
Traditional and Slow-Cooked Beans 337
0
Torn Croutons 274
0
Tomato-Basil Marmalade 248
0
Tomato and Handmade Mozzarella Salad 148
0
The Grilled Cheese Sandwich 288
0
Tangerine-Kumquat Marmalade 249
0
Sweet Onion Tapenade 250
0
Sun Gold Tomato Gazpacho 114
0
Summer Vegetable Gratin 202
0
Strawberry Coulis 343
0
Spring Vegetable Garbure 112
0
Split Pea Soup 118
0
Spicy Herb Vinaigrette 179
0
Spiced Mixed Nuts 238
0
Soup Crackers 278
0
Soft-Shell Crabs with Sweet-and-Sour Cherry Gastrique 82
0
Soffritto 263
0
Smashed Roasted Marble Potatoes 224
0
Slow-Roasted Veal Shank 76
0
Slow-Cooked Apple Butter 249
0
Simple Vinaigrette 179
0
Shortbread Cookies 327
0
Sherry Vinaigrette 179
0
Shellfish Salad with Endive, Watercress, and Spicy Herb Vinaigrette 170
0
Scallion Potato Cakes 230
0
Sautéed Shrimp with Garlic 177
0
Sautéed Red and Green Cabbage 198
0
Sautéed Lamb Loin Chops 58
0
Sautéed Chicken Breasts with Tarragon 27
0
Sautéed Broccoli Rabe with Garlic and Chile Flakes 195
0
Santa Maria-Style Tri-Tip 54
0
Salt-Crusted Striped Bass 98
0
Salad Basics 134
0
Saffron Rice Salad with Summer Squash and Maine Lobster 166
0
Saffron Rice 220
0
Sachet 342
0
Rubbed and Glazed Pork Spareribs 66
0
Roux 334
0
Romesco Sauce 333
0
Romano Beans with Mint 203
0
Roasted Spring Leg of Lamb 60
5
Roasted Pork Short Ribs 66
0
Roasted Monkfish 96
0
Roasted Garlic Vinaigrette 179
0
Roasted Beet and Potato Salad with Soft-Cooked Egg, Smoked Salmon, and Mustard Vinaigrette 164
0
Roast Poussins or Cornish Hens 26
0
Red-Wine-Poached Prunes 254
0
Red Potato and Green Bean Salad with Creamy Pepper Dressing 228
0
Red Pepper Jelly 247
0
Red Onion-Cranberry Marmalade 248
0
Raspberry Jam 247
0
Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham 205
0
Rack of Pork Arista 65
0
Quinoa with Duck Confit 176
0
Quince Paste 254
0
Quail with Lemon and Herbs 31
0
Puree of Garlic Potatoes 223
0
Preserved Whole Lemons 263
0
Preparing Lobsters 342
0
Potted Rainier Cherries with Rum and Vanilla Bean 242
0
Potted Bing Cherries with Cherry Balsamic Vinegar and Tarregon 242
0
Potato Pavé 225
5
Potato Hash with Bacon and Melted Onions 222
0
Porterhouse Steak 51
0
Pork Brine 339
3
Pomegranate-Glazed Quail 31
0
Polenta 218
0
Poached Salmon 93
0
Plum Zinfandel Jam 247
0
Pistachio Butter 240
0
Piquillo Pepper Vinaigrette 182
0
Pineapple Upside-Down Cake 310
2
Pickled Watermelon Rind 257
0
Pickled Red Onions 257
0
Pickled Radishes 257
0
Pickled Radish and Red Onion Salad with Baby Carrots, Lemon Cucumbers, and Torn Croutons 144
0
Pickled Green Beans 255
0
Pickled Garlic 255
0
Pickled Cauliflower 255
0
Pickled Carrots 255
0
Pickled Baby Leeks 255
0
Peppercorn-Crusted Beef Tenderloin 47
0
Peperonata Rustica 208
0
Pecan-Walnut Bars 306
0
Pear with Vanilla Bean Compote 246
0
Peaches and Cream 297
0
Peach Puree 249
0
Pasta Dough 338
0
Parsley Water 335
0
Pappardelle with Mushrooms 214
0
Panna Cotta 301
0
Pan-Roasted Halibut 92
0
Pan-Roasted Duck Breasts 35
0
Pan-Roasted Chicken with Sweet Sausage and Peppers 20
0
Oven-Roasted Tomatoes 262
0
Oven-Roasted Tomato Sauce 333
0
Olive Tapenade 250
0
Oil-Poached Sturgeon 100
0
New England-Style Clambake 90
0
Nantes Carrot Stew 190
0
Mustard Vinaigrette 179
0
Mushroom Stock 341
0
Mushroom Soup with Cavolo Nero and Yukon Gold Potatoes 119
0
Mushroom Conserva 260
0
Mushroom and Leek Salad with Oven-Roasted Tomatoes and Radishes 160
0
Mornay Sauce 334
0
Morels with Madeira 207
0
Mint Chocolate Chip Ice Cream 320
0
Meringue 344
0
Melted Onions 337
0
Melted Leek Rounds 337
0
Mediterranean Melon Salad 141
0
Meatballs with Pappardelle 50
0
Mayonnaise 333
0
Marinated Skirt Steak 53
0
Marinated Feta with Olives 174
0
Marinated Cucumbers 257
0
Marcona Almond Butter 240
0
Maine Lobster Rolls 84
0
Little Gem Lettuce Salad 142
0
Linzer Cookies 331
0
Lentil and Sweet Potato Soup 121
0
Lemon Vinaigrette 182
0
Lemon Bars with Meringue 304
0
Leek Bread Pudding 211
0
Lamb Meatballs 176
0
Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons 150
0
Ice Cream Sandwiches 325
0
Horseradish Cream 57
0
Honey-Glazed Cipollini Onions 203
0
Honey Vinaigrette 143
0
Herbed Toasted Walnuts 238
0
Herb-Crusted Rack of Lamb with Honey Mustard Glaze 59
0
Herb and Shallot Butter 334
0
Heirloom Bean and Escarole Soup 115
0
Hazelnut Butter 240
0
Hamburgers 48
0
Grits Cakes 216
0
Grissini 282
0
Grilling with Gas 345
0
Grilling with a Charcoal Grill 345
0
Grilled Asparagus with Prosciutto, Fried Bread, Poached Egg, and Aged Balsamic Vinegar 156
0
Green Grapes 258
0
Green Bean and Potato Salad with Mission Figs and Ibérico Ham 158
0
Grapefruit Cake 312
0
Glazed Sweet Potatoes 232
0
Garlic Toast 280
0
Garlic Puree 266
0
Garlic Confit and Oil 266
0
Garlic Chips 266
0
Garden Herb Vinaigrette 182
0
Fritto Misto 173
0
Frisée and Duck Confit Salad 167
0
Fried Fresh Chickpeas 177
0
Fresh Tuna Salad 168
0
Flatbread 280
0
Fingerling or Sweet Potato Chips 232
0
Fig-Stuffed Roast Pork Loin 69
0
Fig and Balsamic Jam 246
0
Fennel Mustard 251
0
Farro and Black Rice with Roasted Autumn Squash 161
0
Endive and Arugula Salad with Peaches and Marcona Almonds 140
0
Emulsified Butter 335
0
Eggplant-Raisin Mustard 251
0
Duck Confit 32
0
Dried Bread Crumbs 273
0
Dinner for Dad 2
0
Devil’s Food Cupcakes 316
0
Deep-Fried Herbs 342
0
Curry Vinaigrette 182
0
Curried Cauliflower-Chickpea Salad 152
0
Cured Lemons 263
0
Crispy Fried Fish 100
0
Crispy Braised Chicken Thighs with Olive, Lemon, and Fennel 30
0
Creamy Pepper Dressing 183
0
Creamed Summer Corn 189
0
Creamed Baby Spinach 206
0
Cream of Cauliflower Soup with Red Beet Chips 127
0
Crab Cakes 83
0
Court Bouillon 341
0
Corn on the Cob with Lime Salt 188
0
Cooking Eggs 342
0
Confit of Pork Belly 73
0
Coleslaw 198
0
Coffee Ice Cream 322
0
Coconut Cake 309
0
Clarified Butter 335
0
Clam Chowder with Bacon 126
0
Cipollini Onion Chutney with Almonds 242
0
Chocolate Shortbread Cookies 330
0
Chocolate Sauce 344
0
Chocolate Ice Cream 319
0
Chocolate Chip Cookies 326
0
Chive Oil 265
0
Chicken Stock 339
0
Chicken Soup with Dumplings
122
0
Chicken Pot Pie 24
4
Chicken Mar i Muntanya, with Shrimp, Mussels, Green Beans, Piquillo Peppers, and Chorizo 28
0
Chicken Brine
339
3
Cherry Pie 308
0
Cherry Ice Cream 320
0
Cherry Gastrique 336
0
Cherry Compote 343
0
Cheesecake 313
0
Chanterelle Mushrooms with Pea Shoots 206
0
Champagne Grapes 258
0
Celery Root with Melted Onions 199
0
Catalan Beef Stew 46
0
Carrot Cake Cupcakes 317
0
Caramelized Sea Scallops 88
0
Caramelized Savoy Cabbage 197
0
Caramelized Fennel 194
0
Caramel Sauce 344
0
Caramel Ice Cream 321
0
Candied Pecans 238
0
Buttermilk Fried Chicken
16
4
Buttermilk Dressing 182
0
Buttermilk Biscuits 276
0
Buttered Farro 219
3
Butter-Poached Marble Potatoes 223
0
Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts 196
0
Brownies 303
0
Broccolini Salad with Burrata Cheese 144
0
Brioche Croutons 273
0
Brioche 272
0
Brining Meats and Fish 75
0
Brined Pork Tenderloin 64
0
Breaded Veal Cutlets 77
0
Braised Pork Belly 74
0
Braised Oxtail and Mushroom Tartine 55
0
Braised Beef Short Ribs 41
0
Braised Artichokes 221
0
Borlotti Bean Ragù 210
0
Blowtorch Prime Rib Roast 56
0
Blackberry Sauce 343
0
Berry Cobbler 296
0
Beef Stroganoff 42
0
Beef Stock 340
0
Basil Oil 265
0
Basic Pie Crust 338
0
Basic Pickling Liquid 254
0
Banana Split 322
0
Banana Bread Pudding 300
0

Publishers Information

About Ad Hoc at Home

Publisher Web Link: http://www.workman.com/artisanbooks/

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. (http://www.workman.com/)

Author Information

About Thomas Keller

Author Web Link: http://www.tkrg.org/

Thomas Keller, one of the most recognized American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. Good food coupled with a memorable social and sensual experience has always been Thomas’ focus. “Our food is serious,” he says, “but we also want people to have a good time with it.” If the reputations of his restaurants are any indication, he has succeeded.

A native of California, Thomas began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, he relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with successful runs at La Reserve and Restaurant Raphael in New York. In 1986, Thomas opened his first restaurant, Rakel, also in New York, which resulted in extensive critical acclaim and a loyal clientele. Five years later, Thomas moved westward to California to work as executive chef at Checkers Hotel in Los Angeles.

In 1994, Thomas opened The French Laundry in Yountville, which quickly became a destination restaurant. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills, as well as introduced his newest concept Bar Bouchon next door.

A man of exceptionally high personal standards, Thomas values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning “The French Laundry” and “Bouchon” cookbooks, as well as “Under Pressure,” on sous vide cooking. His latest book on family-style recipes, “Ad Hoc at Home”, was released in November 2009.

Thomas has collaborated with Raynaud and the design firm Level on a collection of simple, sophisticated white porcelain dinnerware called “Hommage” (in honor of the great French chef and restaurateur, Fernand Point); and has launched Modicum, a Napa Valley Cabernet, blended to best accompany the cuisine at The French Laundry and Per Se. He has also worked closely with the computer animation studio Pixar, consulting on the film Ratatouille, which won the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In 2001, Thomas was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. Thomas has collected many accolades within the last decade, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2007 he added their “Outstanding Restaurateur” award to the roster, along with a “Chef of the Year” recognition from The Culinary Institute of America. He is the only US-born chef to hold multiple three star ratings by the Michelin Guide.

(http://www.tkrg.org/)

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