Thomas Keller (1)Rezensionen

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This is my introduction to Thomas Keller in a cookbook.I saw it on the library shelf and thought I'd check it out, and I am really pleased that I did. The photos are beautiful, and you can really tell just how enamored Keller is with food--his passion is contagious. It's true that the recipes are fussy, but I rarely (if ever) follow a recipe exactly. I consider recipes as general guidelines to point you in the right direction. I enjoy learning about techniques and the science behind them since I am neither a trained chef nor someone who has any interest in being part of that industry. I am pretty passionate about food and learning though, so I think I am probably the perfect audience for this cookbook. I plan on picking up a copy of my own after returning this one to the library. I think it'll make a great "browsing" cookbook...you know, when you just feel like flipping through and looking at the pictures and dreaming about that dinner party that you never get around to throwing ;)

If you need to know what a perfect cookbook is, then pick up this one.

I own a sous-vide setup, and I know for sure that the most beautiful things I make using it are from this cookbook. Love the ice cream recipes especially. Making "cooked" custards is effortless now.

My favorite and definitely most accessible Thomas Keller cookbook. If you're willing to put in a little extra effort for a wonderful meal, then this can be your go-to.

You may have noticed this: I own all of Thomas Keller's cookbooks. What more can I say? Perfect for the ambitious cook.

The only one of Keller's cookbooks one can actually *cook* from at home, without being a crazy person. Yeah, the French Laundry is in fact all that, but you'll never cook anything at home like that. This stuff is plausible. Well written, beautifully illustrated, with recipes that perfectly capture what goes on in that marvelous restaurant. And it gives you a really good sense of the amazing amount of care and precision that Keller brings to his food, which goes a long way toward explaining how everything one eats at his restaurants is so exquisite.

Instant Pot Cookbook: Lose Weight Fast and Easy With the Ultimate Instant Pot Healthy Recipes( Weight Loss recipes, instant pot recipes,low carb diet,pressure cooker cookbook) by Thomas Keller
This book starts out with a table of contents by meals. Section on the pot itself and what could go wrong. A lot of it is just common sense but there are many chapters on how to solve the problem.
Calorie table doesn't really interest me because it doesn't break up fats into good or bad nor does it list sodium which to us is more important.
Recipes themselves start out with a title, servings, calories, prep time and ingredients. You might be able to substitute for your healthier dietary needs: low fat, low sodium, etc.
There is some nutritional information listed but it doesn't state what a serving size is: fat, not broken up into good or bad, sat. fat, carbs, protein, and sugars. Instructions are included . There are no pictures.
Some ingredients you will need to find them as they are not common to US households.
Nothing was really outstanding that I've not seen before.

High end fusion cooking, which has given American cuisine its present mish-mash approach. Here is one of the sources for this miasma.

I cannot stop reading this book! The photography is fantastic! I want to make everything in it. Nougat will be first. I just have to buy the specialty items, like rice paper and silver leaf gelatin. Then, there's the dog biscuit recipe, made with chicken stock, chicken livers, bacon, and finished with a ketchup glaze. Note: Keller uses foie gras trimmings when he make the dog biscuits.

Although the instructions seem clear, this isn't beginner pastry. I'm sure the specialty ingredients and detailed steps are worth the time, money and effort. The challenge makes the recipes more appealing, to me. This book lets everyone enjoy the products of Bouchon Bakery, including the dogs!

I liked looking through this but after looking at all the labor that goes into some of the recipes I don't think I will ever use it. The small essays about some of the food purveyors was very interesting.

On my 'bucket list'...to eat at the French Laundry!..G.

If I worked in the same building as Heather Webb, I'd be checking this book out and leaving it on her desk, in hopes she'd find the recipes irresistible :)

More of a coffee table book than a cookbook.

I've got some delicious spiced nuts cooking right now . . . but I want my cookbooks to fit in the kitchen not on the coffee table. Beautiful food porn with an eye toward the foodie-turned-cook-in-these-economic-times, but impractical in its heft and size.

Always a treat to eat here and the book is delightful.
Your mouth will water and you'll be ready to try the recipes
In your own kitchen... Some seem a bit daunting but
Oh so delicious looking! Yum!

A beautiful cookbook. The recipes look scrumptious, and reproduce the best dishes from the restaurant, but the order of difficulty for many of them are high. This is good project cooking if you have some time on your hands.

This is a beautiful cookbook filled with classic American dishes. The recipes, for the most part, are complicated, multi-step affairs, although there are notable exceptions. I usually like to cook simpler recipes, and if I do take more time with a recipe, I want it to be over-the-top delicious. I also don't like to cook with as much fat as many of these recipes call for.

Most of the recipes I tried turned out beautifully and deliciously. I have found that the simpler recipes were the more successful ones. Cod en persillade, marinated feta and tarragon chicken all come to mind. Some of the more complicated dishes were absolutely scrumptious to eat, but would have to be reserved for special occasions because of the fat content, such as the hash, chocolate brownies and garlic bread.

On the other hand, some recipes flopped, and were doubly disappointing because of the effort required to make them. Others were very complicated to make, and I have made simpler versions that were just as good, if not better. I'm thinking particularly of the blue cheese dressing and oven-dried tomatoes. These were the exception, rather than the rule, though.

As a whole, I enjoy looking through this gorgeous cookbook and cooking from it occasionally. But I tend to reserve it for special-occasion cooking or when I am in the mood to spend a lot of time in the kitchen.

The size of Thomas Keller's Ad Hoc is a bit unwieldy (more like a coffee table book than a practical cookbook), but the recipes are to die for.

This really is a famous chef's cookbook for the home cook. I especially loved the first section where he recommends what kitchen equipment you really need (and with the exception of the Vitamix the advice is practical.

I second the previous reviewers recommendation of the fried chicken - try it with the creamed corn - you won't be disappointed.

I've owned Thomas Keller's French Laundry cookbook for yeas - it's even autographed. I've never cooked a single recipe from it. I flip through the pages and sigh longingly, saddened because I do not have the years of culinary training, the professional kitchen or half the sources one needs to cook a few items contained in that tome. But it is beautiful.

ad hoc at home to the rescue! This is the accessible Thomas Keller for the home cook. It's not a dumbed-down version of recipes he threw together for the home cook - these are the dishes that inspired ad hoc in Yountville, CA. Ad hoc - a daily tasting menu made up of dishes chefs want to cook for themselves. No complicated garnishes, no cutting-edge technologies, no need to find a restaurant that will part with 5 pounds of prime dry-aged beef so you can try to cook with it at home. Of course, this doesn't mean that you're looking at 20-minute-to-table recipes. The buttermilk fried chicken recipe requires overnight brining (the smell is unbelievable), bringing the meat up to room temperature slowly and monitoring two different oil temperatures. But you know what? This will be the best fried chicken you'll ever make. Until you have the slow-roasted veal shanks. Those are insanely simple, but require 7 hours of oven-roasting. Worth.Every.Single.Second.

This is not to say that things are always simple. I live in a fairly large midwestern city, but some ingredient sourcing has been difficult. I'm already good with going to my various ethnic markets, so when he mentioned finding chicken feet for the chicken stock recipe, that was easy. Finding Piment d’Espelette just ended up a bust (exhausted Penzy's, Whole Foods, local grocers that have random everything, an indoor market that includes one stall where I can even get raw capers) - so I had to mail-order it. He offers some on-line sourcing in ad hoc, but his source for the spice wanted double what my source wanted for the same brand. In another case for a specific brand of duck legs, his sourcing doesn't offer to the general public and only sources to Northern California. On the upside, you will get to know your local merchants - so get ready to visit butchers, fish mongers, farmers markets and just about any other foodie store you found interesting if you really want to cook through this wonderful book.½

There is some gorgeous photography; however, I do not think it will help with cooking. The recipes seem very complicated (not for beginners I imagine). I will be saving this one for special occasions, although I do want to go through a few recipes to learn some techniques.

Less a specialist sous vide book, more the true sequel to the French Laundry Cookbook. Interesting exposition of how Keller turned round the kitchen process in his establishments to derive maximal benefit from sous vide techniques - which gives as much insight into the precision of Keller's philosophy as it does into sous vide. One disappointment is that the potted history of sous vide completely ignores the contribution of the Roca brothers of Girona - one suspects this section was ghosted by his French commercial partner.

If you are a professional chef, it is awash in this magician's (Keller) philosophy and technique which are fascinating. If you are a home cook, the food may be a little complex but if you read the book as a text rather than a collection of recipes I think you may find it full of information that you can use in your own style of cooking. Like the restaurant, it is about as good as it gets.

Not really for a home/non-professional cook. But it sure is beautiful.

It's pretty.