Ad Hoc At Home by Thomas Keller.
Am thinking of adding this one to my burgeoning collection. Does anyone have it? Any reviews? It looks good; I don't own any of his other cookbooks (should I?). Have you cooked anything from it?
I checked out the Amazon reviews and there are nothing but happy words for this book. To paraphrase one reviewer, it'll make you a better cook. I tend to buy cookbooks for the photos; I'm sure this book has lots of beautiful ones.
Price-wise, it's not out of line, either, $31 and change.
I have a lot of books on my wish list (and in my collection) but this one is at the top of the list right now.
Here’s the starred Publishers Weekly review:
I’m sure the recipes are marvelous, but I’m getting a wee bit tired of oversized, overproduced (overpriced) doorstops from Artisan. And I wonder if I really need yet another book that tells me how to truss a chicken and brine meat. I’ll eagerly await your reviews of the book (and hope you’ll post once you start cooking from it).
In the meantime, here are some recipes to sample:
Chocolate Chip Cookies
Pineapple Upside-Down Cake
Caramelized Sea Scallops
Leek Bread Pudding
Not sure if this is in the book, but it’s the fried chicken recipe from the restaurant.
And I'll bet there will be a lot more online as the usual bloggers begin to dip into it.
Received my copy a few days ago but haven't cooked anything. It looks very good and has tons of interesting recipes I will try. Therrecipes are simpler than in the Bouchon and TFL cookbooks (which I also really like) but still are not simple (cooking several different vegetables separately for a soup etc.). There is a interesing discussion on egullet about the book with some good reviews at the bottom.
I would love to make the leek bread pudding recipe from this book that has been all over the internet. But, while I don't exactly want a low-fat version, 3 cups of whole milk AND 3 cups of heavy cream on top of the butter and eggs and cheese makes me feel kind of sick. I'm sure I'd love it if I ordered in the restaurant, but sometimes, well, you don't want to know what they put in the sausage. Any ideas how to tone it down a bit?
You are aware that the recipe is for 10-12 people as a sidedish which means that the amount of heavy cream per person is not that high. In addition (as TK) often mentions fat is important part of dishes to combine the flavors. I wouldn't try to change the recipe if you want the full taste (otherwise why even bother to make it). (I also never understood this fat-phobia in the US).
I made the leek bread pudding over the weekend for four -- it was really easy to cut down the recipe to that size, and we still had leftovers. It's delicious, has great mouthfeel and was really pretty easy.
One of the diners put it this way -- he looked at me quite seriously and said, "now don't take this the wrong way, it reminds me of the French's green bean casserole, but it's so much more refined and I'm not embarrassed to eat it ..." Which I took as high praise, if somewhat inarticulately delivered! The dreaded casserole happens to be one of his (and my) favorite guilty pleasures. We broke it down, and decided that it was the homey-ness of the dish, on a cold night, that leaned on memories of being happy and taken care of. Not a bad thing for a bread pudding to accomplish!
I got this book last week. So far I've made the fried chicken and biscuits which were absolutely amazing however a bit heavy on the amount of salt suggested. All the recipes look great and I can't wait to try out more this week. There's a lot of great tips included too.