Ad Hoc at Home
by Thomas Keller
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Book Reviews of Ad Hoc at Home
Book Review: "Staff meals" do not make a great cookbook
Summary: 3 Stars
I've worked in restaurants and understand the concept of preparing a "staff meal" in which great ingredients plus last night's leftovers are used imaginatively to make a meal for the employees. Keller explains at one point that is the inspiration for Ad Hoc and for this cookbook, and therein lies the problem.
If you have never baked or fried a chicken or brined a cut of pork, you'll find directions here. But you can find equally good and less fussy recipes in the Joy of Cooking or another more encyclopedic/basic source. Some of what's here is solid home-cooking advice, but other dishes are astonishingly high in fats. If I'm going to clog my arteries I'd rather find a more creative way to do it.
Also, hidden in the recipes are a number of specialty ingredients that make it difficult to reproduce Keller's methods without a lot of advance mail-order shopping. And while some dishes can be made "ad hoc" or on the spur of the moment, others depend on advance preparation of enhancements such as pickled vegetables or spice mixes. Actually I love Keller's pickling section and that, plus the pictures, comes close to justifying the purchase of the book. But understand what you are getting, and not.
Book Review: Finally. A cookbook from Keller I can admire AND use.
Summary: 5 Stars
The other two Thomas Keller books (French Laundry Cookbook and Bouchon), while visually stunning and well-written, don't do much for the non-culinary school graduate or the don't-have-decades-of-experience-in-a-professional-kitchen individual. This book however is something completely different. This is a book that, if nothing else, illustrates Keller's mastery of the fundamentals. Keller takes seemingly simple recipes and allows you to go to as much a level of granularity as you like. Go the extra mile and it's the difference between having a good marinated skirt steak (one of the easiest recipes in the book and one I've already tried) and a marinated skirt steak that is permeated to the core with the flavors of garlic, thyme and rosemary and will make your dinner guests want to come to your house instead of a restaurant.
This book will show you the full depth and breadth of how far you have to go to master just the fundamentals but also how versatile you can be with just that mastery alone. His other books prove that Keller has gone far, far beyond that.
Plus you finally get to say you cooked a Keller recipe.
Book Review: A Wonderful Resource for All Cooks
Summary: 5 Stars
I knew I had to have this book after dining at the Ad Hoc restaurant in Yountville. My husband and I loved our meal there, and after reading reviews, we decided to take the plunge and buy this book. What a fabulous decision!
I am not a skilled cook, and there are few things that I have made well. My parents are both amazing cooks, so I was hesitant to cook them dinner one night. I decided to jump right into the cookbook and make 3 Keller recipes: Broccolini salad, Roast Poussin, and Smashed Marble Potatoes. My husband told me I was crazy to attempt 3 recipes in one evening when we were having guests. I followed all three recipes to the letter and I think it was one of the best meals I have ever made. My dad was so impressed he immediately put this book on his amazon wish list. After growing up eating meals from Julia Child and the Joy of Cooking, I was blown away that this cookbook helped me make such a delectable meal.
No matter what your skill level, Keller aids you in cooking a successful meal. BUY THIS BOOK!
Book Review: Accessible Recipes and Tips by a Master
Summary: 5 Stars
This book is humbling. That's the best way I can put it. I adore the premise of the book. A celebrated chef sharing home cooked recipes that inspired him to create his world class restaurant in Yountville.
Lets take the famous fried chicken recipe. It doesn't start with a simple set of ingredients and steps on how to do it. It first will train you on how to use the basic tools in your repertoire. Then it will take you through the process of choosing the right ingredients and how to manage them (think spice dating). Then comes the crucial part of choosing the right bird. Then cutting the bird so it will walk you through the various ways of cutting the chicken and how it will impact various meals you will prepare on your own and through this book.
The best thing about this book is that it will teach you to be a better chef with the recipes you are already familiar with and cooking on a daily basis as well as introduce you to a wealth of recipes that will truly expand your horizons. Truly a masterpiece.
Book Review: A must for food fans of all culinary levels
Summary: 5 Stars
Thomas Keller's reputation might make his cookbooks seem intimidating to the average home chef, but this book is so accessible and straight forward that no one should be afraid to try out the wonderful recipes. I own very few cookbooks, preferring to browse food blogs and cooking websites for inspiration but the simplicity, beautiful presentation, and expert advice on selecting ingredients and cooking from a true master will make this book one I treasure for years to come. The photos alone make it worth owning! But I challenge anyone to thumb through this and not find themselves wanting to try out Keller's recipes. From every day dinners and side dishes to salads, soups, breads, desserts to more complex fare to impress your foodie dinner party guests - this book is a great "go to". I imagine several years from now it will be covered in flour, grease splattered with favorite items ear marked but for now it's a beautiful sight on my kitchen table making me want to spend an afternoon in the kitchen trying Mr. Keller's recipes.