Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Ad Hoc at Home
Family-Style Recipes
By Thomas Keller with Dave Cruz, along with Susie Heller, Michael Ruhlman, and Amy Vogler; photographs by Deborah Jones
ISBN: 1579653774
Publisher: Artisan
Publication date: Nov. 6, 2009
Format: Hardcover
Number of recipes: 200+
List price: $50
Type: Chef's; General
Sample recipe: Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive encyclopedia coffee-table
Meal part: breakfast brunch lunch dinner dessert
Competition: outclassed a bit behind in the pack strong challenger likely champ
Variety: too little too much unusual nice mix just right
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: airfare required online specialty store supermarket pantry
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose minimal complete educational
Time conscious: not conscious bald lies white lies realistic scout's honor
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant ample generous
Photos/drawings: none drawings b&w photos occasional color all/mostly color
Art contribution: disappointing distracting decorative beautiful glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine kind work of art
Legibility: unpleasant challenging ok clear brilliant
Production quality: cheesy delicate years of service gift quality stunning
Page numbers: hard-to-find spotty sufficient most pages every page
Table of contents: missing frustrating minimal helpful excellent
Index: none confusing adequate nice a treasure
Page flipping: upsetting maddening acceptable rare never
Writing history: beginner writer/journalist food writer writing cook personality
Cooking heritage: unknown self-taught teacher chef celebrity
Fulfills ambitions: falls short satisfactory successful exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward good friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it good very good excellent Ochef Top 100

Comments: You don't cook this way, and neither do we. But once in a while we should.

Thomas Keller, probably the most celebrated American chef, says this book (and the restaurant behind it) represents "the food that is important to me – the food that embodies the pleasures, support, and nourishment we get from family." This is the food they cook at ad hoc, his prix-fixe, no-menu restaurant in Yountville, Calif., that has a single new offering each night, consisting of a salad, main course, starch, vegetable, cheese, and dessert.

The recipe chapters focus on poultry; meat; fish; soups; salads; vegetables and side dishes; breads, crackers, and cheeses; desserts; "lifesavers" (jams, jellies, nut butters, oils, preserved fruits and vegetables); and staples (sauces, stocks, spice mixes, brines, pasta dough, dessert sauces, and grilling instructions).

Even though it's meant to represent family food, this is still a chef's cookbook, relying on access to hard-to-find ingredients, prepared sauces, stocks, and other foundational ingredients, and the equipment of a professional kitchen (among only four countertop appliances that he suggests you own, one is a Vita-Mix, a $400 to $500 blender that is a fixture in restaurant kitchens).

As an example, there is a glorious picture of the Iceberg Lettuce Slices, which absolutely calls out to you to make and eat. But in addition to olive oil, parsley, salt, and pepper, it asks for baby iceberg lettuces (unobtainable unless you have a garden (which Keller does)), applewood smoked slab bacon (somewhat easier to find), Oven Roasted Tomatoes (a recipe that takes a good 6 hours), Brioche Croutons (another recipe that you have to start yesterday), and Blue Cheese Dressing (a recipe that requires 10 ingredients, the first of which is Aïoli, a homemade mayonnaise made with garlic oil from Garlic Confit, which is another recipe that takes an hour to prepare). Now seriously, who has a whole day – a whole weekend – to shop for and prepare an iceberg lettuce salad? Even the béchamel sauce for the pot pie is cooked for 30 to 40 minutes (until reduced by a third), and it has to be stirred periodically to keep from scorching. Who keeps watch over a béchamel sauce for 40 minutes? Not a soul that we have met outside a professional kitchen.

The meat and poultry recipes are the most complex. The simplest dishes are found among the seafood, vegetables, breads, condiments, staples, and desserts. There is source information for hard-to-find or specialty ingredients, and they are many.

There are wonderful tips and lessons to be learned. There is a whole chapter on Becoming a Better Cook, which is filled with useful information on ingredients, techniques, and equipment. The book is also peppered with "lightbulb moments," bright ideas that might have sprung up in the restaurant kitchen, but are also useful at home.

We keep going back and forth, saying, "this is an amazing, charming, inspirational, excellent book," while wishing that someone in the writing/publishing process had said, "this book is almost impractical." At the very least, we wish there were an acknowledgement – however modest – that these recipes, in the guise of all-American family cooking, are almost all restaurant recipes.

This book will be happily received by many as a gift and snatched up by "foodies," and a good cook will master the seafoods, desserts, and some other recipes. But for many, it will either be frustrating or unused.

You don't cook this way, and neither do we. But we wish we did.


Submit your question
to Ochef

Related Articles:
New York Cooks: Recipes from the City's Best Chefs
On the Line: Inside the World of Le Bernardin
Thomas Keller's Bouchon
Jacques Torres' A Year in Chocolate
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2009 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links