Ad Hoc at Home

Ad Hoc at Home

by Thomas Keller


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New York Times bestseller

James Beard Award Winner

IACP Award Winner

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.


Product Details

ISBN-13: 9781579653774
Publisher: Artisan
Publication date: 11/06/2009
Series: Thomas Keller Library Series
Pages: 368
Sales rank: 135,499
Product dimensions: 11.30(w) x 11.30(h) x 1.34(d)

About the Author

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has five restaurants and five bakeries in the United States. 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 2017, as part of the Ment’or BKB Foundation, established with chefs Jérôme Bocuse and Daniel Boulud, Keller led Team USA to win the Bocuse d’Or competition in Lyon, France, for the first time ever.

Customer Reviews

Ad Hoc at Home 3.7 out of 5 based on 0 ratings. 80 reviews.
Azizeh More than 1 year ago
I own all of Thomas Keller's cookbooks. They are beautiful and contain some of the most impressive recipes. Typically, though, the recipes are not for the novice home cook. They are composed dishes for people with full pantries and an entire day to cook. Ad Hoc At Home is by far the most user friendly cookbook I've seen from Keller. The recipes are still on the gourmet side (no opening of cans and dumping contents into a pot) but they are as simple as from scratch cooking can be. With several of the recipes, they are followed with another recipe that uses the leftovers, ie, shortribs and then a beef stew. Roast chicken and then chicken pot pie. The pictures are beautiful, there are step by step instructions/photos for some of the methods used (trussing or cutting a whole chicken into pieces) and chef Keller has included several little helpful hints and tidbits to make the process easier. This would be a fantastic addition for anyone who appreciates gourmet cooking but doesn't want to be overwhelmed with preparation and ingredients.
JubileeJean More than 1 year ago
The minute you open this book and briefly thumb through the pages, you'll know you did the right thing. You may have had a moment of hesitation when you wondered if you could learn from a French cook. Yes, I'm not a fan of those flavors but I had the good fortune to see the author, Thomas Keller, on tv one morning. His demeanor was calm and encouraging when he explained why he peeled the asparagus so carefully. I cook more like a person born in Hollywood, raised in Minnesota, summered in Wyoming, schooled in the redwoods and set free in Oregon. But along the way, I learned to recognize the genius in people and Keller has it. He puts his greatest thoughts under the lights for us and explains things so logically you totally understand. It's a big book with great pictures of good old home cooking, like food you may eat every day, with the Keller touch. So nicely put together, you can smell the aroma of garbure, ahead of the recipe. I not only learned that garbure is spring soup but became so tantalized that I read the whole book, cover to cover; boy was I full. He had me in the introduction where he shares the dinner he cooked for his Dad. Like the groundwork he carefully laid for his own success, he leads us to perfection and recommends we be picky about buying the freshest products to get the finest eating results. The book is more than salt (although there is a lot to say about that) but, is finely peppered with humor and wonderful insights. It's an education you will be glad you invested in and you won't be disappointed.
Anonymous More than 1 year ago
I have MANY cook books,mostly Italian. This is the easiest to follow. Uses products that are in most cooks pantries. The best thing of all is that everything tastes good and ...I would use most of the receipes over and over again..Two thumbs up!!
DawnVR More than 1 year ago
I have had the book for about a month now and tried several recipes in addition to reading through the book cover to cover. I will say that everything I have tried has been outstanding. The World's Best Chocolate Chip Cookie recipe is not an exageration. Kids and adults loved them. They really were wonderful! The meatball recipe was certainly an A+. While some of the recipes might look intimidating at first, they really are easy once you start. The book is beautiful and also makes a wonderful coffee table book or addition to any cooking library. Next to Silver Spoon, this is my next new favorite.
Anonymous More than 1 year ago
This book was on my christmas and birthday lists but was sold out all through the holidays. When it finally was in stock I treated myself to a copy and have loved every moment since. The illustrations are beautiful and the recipes, while invovled, seem much more managaable than the FRENCH LAUNDRY cookbook (which I also love). Treat yourself to a copy of a great book!
AngelaO More than 1 year ago
This is an excellent book - a well written cookbook with beautiful pictures, detailed recipes, carefully put together. The books has very interesting pieces of history about Keller's cooking, and collaborators, and restaurants - all part of putting the book together. The recipes are homestyle recipes that are manageable, and foods we crave.
Anonymous More than 1 year ago
A gret and sentimental book to pass on to family members. Simple food, great food and the writing is straight from the heart. All about enjoying food and company.
karapet More than 1 year ago
Gave this as a gift and must admit it was hard to give away. The pictures are beautiful. I am a fairly picky eater and I wanted to try everything in the book. It was also very enjoyable to read. There are some very time consuming recipes and some quick recipes. You can learn a lot about how to improve your cooking skills by reading this!
weezielo More than 1 year ago
This book is not only beautiful it is extremely doable. It is packed with information and clear instructions. The resulting in fabulous food and a clearer understanding of not only how to but why.
woodsathome on LibraryThing More than 1 year ago
The size of Thomas Keller's Ad Hoc is a bit unwieldy (more like a coffee table book than a practical cookbook), but the recipes are to die for.This really is a famous chef's cookbook for the home cook. I especially loved the first section where he recommends what kitchen equipment you really need (and with the exception of the Vitamix the advice is practical.I second the previous reviewers recommendation of the fried chicken - try it with the creamed corn - you won't be disappointed.
sturlington on LibraryThing More than 1 year ago
This is a beautiful cookbook filled with classic American dishes. The recipes, for the most part, are complicated, multi-step affairs, although there are notable exceptions. I usually like to cook simpler recipes, and if I do take more time with a recipe, I want it to be over-the-top delicious. I also don't like to cook with as much fat as many of these recipes call for.Most of the recipes I tried turned out beautifully and deliciously. I have found that the simpler recipes were the more successful ones. Cod en persillade, marinated feta and tarragon chicken all come to mind. Some of the more complicated dishes were absolutely scrumptious to eat, but would have to be reserved for special occasions because of the fat content, such as the hash, chocolate brownies and garlic bread.On the other hand, some recipes flopped, and were doubly disappointing because of the effort required to make them. Others were very complicated to make, and I have made simpler versions that were just as good, if not better. I'm thinking particularly of the blue cheese dressing and oven-dried tomatoes. These were the exception, rather than the rule, though.As a whole, I enjoy looking through this gorgeous cookbook and cooking from it occasionally. But I tend to reserve it for special-occasion cooking or when I am in the mood to spend a lot of time in the kitchen.
stephmo on LibraryThing More than 1 year ago
I've owned Thomas Keller's French Laundry cookbook for yeas - it's even autographed. I've never cooked a single recipe from it. I flip through the pages and sigh longingly, saddened because I do not have the years of culinary training, the professional kitchen or half the sources one needs to cook a few items contained in that tome. But it is hoc at home to the rescue! This is the accessible Thomas Keller for the home cook. It's not a dumbed-down version of recipes he threw together for the home cook - these are the dishes that inspired ad hoc in Yountville, CA. Ad hoc - a daily tasting menu made up of dishes chefs want to cook for themselves. No complicated garnishes, no cutting-edge technologies, no need to find a restaurant that will part with 5 pounds of prime dry-aged beef so you can try to cook with it at home. Of course, this doesn't mean that you're looking at 20-minute-to-table recipes. The buttermilk fried chicken recipe requires overnight brining (the smell is unbelievable), bringing the meat up to room temperature slowly and monitoring two different oil temperatures. But you know what? This will be the best fried chicken you'll ever make. Until you have the slow-roasted veal shanks. Those are insanely simple, but require 7 hours of oven-roasting. Worth.Every.Single.Second.This is not to say that things are always simple. I live in a fairly large midwestern city, but some ingredient sourcing has been difficult. I'm already good with going to my various ethnic markets, so when he mentioned finding chicken feet for the chicken stock recipe, that was easy. Finding Piment d¿Espelette just ended up a bust (exhausted Penzy's, Whole Foods, local grocers that have random everything, an indoor market that includes one stall where I can even get raw capers) - so I had to mail-order it. He offers some on-line sourcing in ad hoc, but his source for the spice wanted double what my source wanted for the same brand. In another case for a specific brand of duck legs, his sourcing doesn't offer to the general public and only sources to Northern California. On the upside, you will get to know your local merchants - so get ready to visit butchers, fish mongers, farmers markets and just about any other foodie store you found interesting if you really want to cook through this wonderful book.
Anonymous More than 1 year ago
Candida More than 1 year ago
Nice job Chef Keller!
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Anonymous More than 1 year ago
I am slowly working my way through the recipes. Not because I'm slow but because once I cook one, I like it so much, I cook it over and over... and over again! LOVE this cookbook. Huge fan of Thomas Keller and I love the photography in the book.
Anonymous More than 1 year ago
AAdler More than 1 year ago
Yes, the recipes in this book are an all-day or half-day undertaking. It's not a cookbook for something that you want to whip together. However, it is a great cookbook for learning techniques and tips. Since purchasing this book a few years ago, my cooking skills have grown from using this book regularly. There are helpful photos of steps (breaking down a chicken, etc.), as well as tips throughout the book. I also appreciate that even though Chef Keller wants you to use the "long way" to make something, he explains why. The food we've been able to make from this book have been nothing less than amazing. The fried chicken is fantastic and something our friends still request. The brownies are chocolatey and wonderful. The chicken and dumpling soup is a wonderful silky texture.
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