The appeal of Ad Hoc at Home is its accessibility: unlike the dishes presented in Thomas Keller’s other volumes — The French Laundry Cookbook, Bouchon, and the almost unattemptably technical Under Pressure — the food at Ad Hoc is designed for comfort and familiarity. And that’s no accident: "Most restaurant cookbooks take what’s happening in the kitchen and try to translate that for a home kitchen," chef de cuisine Dave Cruz told us, echoing an idea he explores in the book. "But the thing with Ad Hoc is that we started with home cooking, and asked ourselves how we could turn that into restaurant food. And now we’ve turned it back into home cooking." We went into the kitchen with Cruz to make one of the dishes from the new book — a multilayered paella-esque creation known as "Chicken Mar i Muntanya" — watch the slideshow to see how easy Ad Hoc can be when you bring it home.
The recipe: Chicken Mar i Muntanya.pdf
Related: Want see more of Ad Hoc’s kitchen? Watch our behind-the-scenes slideshow.