Ad Hoc at Home by Thomas Keller
Presents lessons, secrets, tips and tricks - as well as personal anecdotes - that accompany recipes for such classics as fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and grilled cheese sandwiches, and buttermilk biscuits.
New York Times bestseller
“Accessible and dazzlingly beautiful. . . This collection is what legions of Keller fans have been waiting for, a book that allows them to replicate the merest glimmer of his culinary genius in their own homes.”
—Publishers Weekly, starred review
“Spectacular is the word for Keller’s latest . . . don’t miss it.”
—People
“Fun and approachable.”
—Chicago Tribune
“A book of approachable dishes made really, really well.”
—The New York Times
“High-class down-home cooking.”
—New York Post
“This is real, uncomplicated home cooking. [Keller] offers everything your could want . . . and lots of bright ideas that will make you a much smarter cook.”
—Fine Cooking
“Accessible and dazzlingly beautiful. . . This collection is what legions of Keller fans have been waiting for, a book that allows them to replicate the merest glimmer of his culinary genius in their own homes.”
—Publishers Weekly, starred review
“Spectacular is the word for Keller’s latest . . . don’t miss it.”
—People
“Fun and approachable.”
—Chicago Tribune
“A book of approachable dishes made really, really well.”
—The New York Times
“High-class down-home cooking.”
—New York Post
“This is real, uncomplicated home cooking. [Keller] offers everything your could want . . . and lots of bright ideas that will make you a much smarter cook.”
—Fine Cooking
Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation—established with chefs Jérôme Bocuse and Daniel Boulud—Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.
| SKU | Unavailable |
| ISBN 13 | 9781579653774 |
| ISBN 10 | 1579653774 |
| Title | Ad Hoc at Home |
| Author | Thomas Keller |
| Series | Thomas Keller Library |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Workman Publishing |
| Year published | 2009-11-06 |
| Number of pages | 368 |
| Prizes | Winner of James Beard Foundation Book Awards (Cooking) 2010, Winner of IACP Crystal Whisk Award (Chefs/Restaurants) 2010 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |