000 02244cam a22003618i 4500
001 isl00024780
005 20250921140129.0
008 s2009 nyu e 001 0 eng
010 _a 2009013258
020 _a9781579653774
035 _z15677239
039 _a34117
_cTLC
040 _aDLC
_cDLC
_dDLC
_dTLC
_erda
043 _an-us---
_an-us-ca
050 0 0 _aTX715
_b.K29164 2009
082 0 0 _a641.5973
_222
100 1 _aKeller, Thomas,
_d1955-
_eauthor.
_0(DLC)no2009197640
245 1 0 _aAd Hoc at home /
_cby Thomas Keller.
263 _a0911
264 1 _aNew York :
_bArtisan Books,
_c2009.
300 _a359 pages
_c28 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
380 _aBook
_2tlcgt
385 _aGeneral
_2tlctarget
500 _aIncludes index.
520 _aKeller, one of America's most acclaimed chefs (The French Laundry; Bouchon), shifts his focus from fine dining to family-style meals for the home cook in this accessible and dazzlingly beautiful book based on the fare served at his Ad Hoc restaurant, in Napa, Calif. He does not disappoint, providing a thorough primer on the foundations of cooking, offering clear and easy-to-follow instructions on techniques such as butchering and trussing chickens and tying a pork loin. He also includes a section on becoming a better cook, which helps fine-tune the cook and instructs on using salt properly, learning to make one really good soup and getting organized. Throughout are helpful sidebars that clarify potentially murky subjects, including brining fish and meat, salad basics and using fats. Dishes such as braised beef short ribs, buttermilk fried chicken, and fig-stuffed roast pork loin highlight a vast array of offerings that range from crab cakes to shortbread cookies. 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.
610 2 0 _aAd Hoc (Restaurant)
_0(DLC)n 2009019125
650 0 _aCooking, American.
_0(DLC)sh 85031773
949 _aIOVERSZ
_cQ 641.59 KEL
_g3ISPL00206117Q
_o20100322
_p50.00
_5N
_t206117
_j8493
_eIOVERSZ
_fAvailable
942 _cBK
999 _c6489
_d6489