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Ad Hoc at Home

Thomas Keller
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      FORMAT: Hardback

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      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.
      Format: Hardback CONTRIBUTORS: Thomas Keller EAN: 9781579653774 COUNTRY: United States PAGES: WEIGHT: 0 g HEIGHT: 287 cm
      PUBLISHED BY: Artisan DATE PUBLISHED: 2009-11-06 CITY: GENRE: COOKING / General, COOKING / Regional & Ethnic / American / General, COOKING / Methods / Gourmet, COOKING / Individual Chefs & Restaurants WIDTH: 287 cm SPINE:

      Book Themes:

      United States of America, USA, National and regional cuisine

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      Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. 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. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.
      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.
      Format: Hardback CONTRIBUTORS: Thomas Keller EAN: 9781579653774 COUNTRY: United States PAGES: WEIGHT: 0 g HEIGHT: 287 cm
      PUBLISHED BY: Artisan DATE PUBLISHED: 2009-11-06 CITY: GENRE: COOKING / General, COOKING / Regional & Ethnic / American / General, COOKING / Methods / Gourmet, COOKING / Individual Chefs & Restaurants WIDTH: 287 cm SPINE:

      Book Themes:

      United States of America, USA, National and regional cuisine

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      Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. 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. In 2017, as part of the Ment'or Foundation--established with chefs Jérôme Bocuse and Daniel Boulud--Keller led Team USA to win gold at the Bocuse d'Or competition in Lyon, France, for the first time ever.

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