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
Review by the 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."
Review by the Publishers Weekly: "Spectacular is the word for Kellers latest book. . . don't miss it people as it's fun and approachable."
Review by the Chicago Tribune: "A book of approachable dishes made really, really well!"
|Delivery||24 Hours Delivery|
|Size||287mm x 287mm|
|Publisher||Artisan Division of Workman Publishing (1 Nov. 2009)|
|Format||Format Hard Back|
|Content||Ad Hoc At Home by Thomas Keller|