Ad Hoc at Home
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Ad Hoc at Home

4.23 (6,563 ratings by Goodreads)
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Description

Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best 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 superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie - 200 recipes in all.
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Product details

  • Hardback | 352 pages
  • 285 x 285 x 35mm | 2,448g
  • Artisan Division of Workman Publishing
  • New York, United States
  • English
  • 250 colour photographs
  • 1579653774
  • 9781579653774
  • 22,574

Review quote

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
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About Thomas Keller

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 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. In 2017, as part of the Ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win the Bocuse d'Or competition in Lyon, France, for the first time ever.
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Rating details

6,563 ratings
4.23 out of 5 stars
5 49% (3,204)
4 32% (2,124)
3 14% (899)
2 3% (217)
1 2% (119)
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