What to Cook From Thomas Keller’s ‘Ad Hoc at Home’, Now Available

Yesterday Eat Me Daily took a look inside Coco, the Phaidon coffee-table cookbook that got Canadian toques up in arms because not a single Canuck ranked as a “world-leader.” And now another highly anticipated project, Thomas Keller’s Ad Hoc at Home, has finally hit stores. Obviously aware of the fried-chicken zeitgeist, Artisan sent us the tome, along with the Ad Hoc All-Natural Fried Chicken Kit that sells for $14.50 at Williams-Sonoma. Of course, there’s a recipe for Keller’s buttermilk fried chicken in the book (“If there’s a better fried chicken, I haven’t tasted it,” the chef modestly writes). What isn’tincluded is an extensive table of contents, so we’ve typed one out for you below, a task that was actually more of a challenge for our stomach than it was for our hardened typing fingers. Lots of delicious stuff here, along with asides about trussing a chicken, tying a boneless roast, and the like. Bonus: Some photos of Keller saying things like “that’s how I roll” (get it, lobster rolls?) and “I do like to spoon” (eggs, that is). Now, to the TOC.

Buttermilk fried chicken

Pan-roasted chicken with sweet sausage and peppers

Whole roasted chicken on a bed of root vegetables

Chicken potpie

Roast poussins or Cornish hens

Sautéed chicken breasts with tarragon

Chicken mar i muntanya

Crispy braised chicken thighs

Quail with lemon and herbs

Duck confit

Pan-roasted duck breasts

Braised beef short ribs

Beef stroganoff

Catalan beef stew

Peppercorn-crusted beef tenderloin


Meatballs with pappardelle

Porterhouse steak

Marinated skirt steak

Santa Maria–style tri-tip

Braised oxtail and mushroom tartine

Blowtorch prime-rib roast

Sautéed lamb-loin chops

Herb-crusted rack of lamb

Roasted spring leg of lamb

Brined pork tenderloin

Rack of pork arista

Roasted pork short ribs

Rubbed and glazed pork spare ribs

Fig-stuffed roast pork loin

Confit of pork belly

Braised pork belly

Slow-roasted veal shank

Breaded veal cutlets

Soft-shell crabs with sweet-and-sour cherry gastrique

Crab cakes

Maine lobster rolls

Caramelized sea scallops

New England–style clambake

Pan-roasted halibut

Poached salmon

Wild cod en persillade

Roasted monkfish

Salt-crusted striped bass

Oil-poached sturgeon

Crispy fried fish

Spring vegetable garbure

Sun-gold tomato gazpacho

Heirloom-bean and escarole soup

Split-pea soup

Mushroom soup

Lentil and sweet-potato soup

Chicken soup with dumplings

Clam chowder with bacon

Cream of cauliflower soup with red-beet chips

Endive and arugula salad

Mediterranean melon salad

Little gem lettuce salad

Pickled-radish and red-onion salad

Broccolini salad

Tomato and handmade mozzarella salad

Iceberg lettuce slices

Curried cauliflower-chickpea salad

Grilled asparagus

Green-bean and potato salad

Mushroom and leek salad

Farro and black rice

Roasted-beet and potato salad

Saffron rice salad

Frisée and duck-confit salad

Fresh tuna salad

Fritto misto

Marinated feta with olives

Quinoa with duck confit

Lamb meatballs

Sautéed shrimp with garlic

Fried fresh chickpeas

Various vinaigrettes and dressings

Veggies and Sides
Corn on the cob with lime salt

Creamed summer corn

Nantes carrot stew

Asparagus coins

Asparagus and tomato-bacon stew

Baked beets

Caramelized fennel

Sautéed broccoli rabe

Butter-braised radishes, kohlrabi, and Brussels sprouts

Caramelized savoy cabbage

Sautéed red and green cabbage


Celery root with melted onions

Summer vegetable gratin

Honey-glazed cipollini onions

Romano beans with mint

Rainbow chard

Creamed baby spinach

Chanterelle mushrooms

Morels with Madeira

Peperonata rustica

Borlotti bean ragu

Leek bread pudding

Baby leeks

Pappardelle with mushrooms

Grits cakes


Buttered faro

Saffron rice

Braised artichokes

Potato hash

Butter-poached marble potatoes

Purée of garlic potatoes

Smashed roasted marble potatoes

Potato pavé

Red-potato and green-bean salad

Scallion potato cakes

Glazed sweet potatoes

Fingerling or sweet-potato chips

Candied pecans

Herbed toasted walnuts

Spiced mixed nuts

Marcona almond butter

Pistachio butter

Hazelnut butter

Apple-beet chutney

Cipollini-onion chutney

Potted rainier cherries

Potted Bing cherries

Apricot-currant compote

Pear with vanilla-bean compote

Fig and balsamic jam

Plum Zinfandel jam

Raspberry jam

Red-pepper jelly

Red onion-cranberry marmalade

Tomato-basil marmalade

Tangerine-kumquat marmalade

Peach purée

Slow-cooker apple butter

Sweet onion tapenade

Olive tapenade

Artichoke tapenade

Artichoke mustard

Eggplant-raisin mustard

Fennel mustard

Quince paste

Red-wine-poached prunes

Basic pickling liquid

Pickled garlic, cauliflower, green beans, baby leeks, radishes, red onions, watermelon rind

Marinated cucumbers

Wine-steeped golden raisins

Champagne grapes

Green grapes

Mushroom conserva

Oven-roasted tomatoes

Preserved whole lemons

Cured lemons


Basil oil

Chive oil

Garlic confit and oil

Garlic purée

Garlic chips

Breads, crackers, cheese

Brioche croutons

Dried bread crumbs

Torn croutons

Buttermilk biscuits

Soup crackers

Garlic toast



Grilled-cheese sandwich

Blueberry cobbler

Peaches and cream

Apple fritters

Banana bread pudding

Panna cotta


Lemon bars and meringue

Pecan-walnut bars

Cherry pie

Coconut cake

Pineapple upside-down cake

Grapefruit cake

White cupcakes


Devil’s food cupcakes

Carrot-cake cupcakes

Ice creams: Vanilla, chocolate, mint chocolate chip, cherry, caramel, coffee, banana split, ice cream sandwiches

Chocolate-chip cookies

Shortbread cookies

Chocolate shortbread cookies

Linzer cookies

Oven-roasted tomato sauce
Romesco sauce
Mornay sauce
Herb-and-shallot butter
Clarified butter
Emulsified butter
Parsley water
Cherry gastrique
Yellow curry powder
Melted onions
Melted leek rounds
Traditional and slow-cooker beans
Pasta dough
Basic pie crust
Chicken brine
Pork brine
Chicken stock
Beef stock
Mushroom stock
Vegetable stock
Court bouillon
Preparing lobsters
Deep-fried herbs
Cooking eggs
Blackberry sauce
Cherry compote
Strawberry coulis
Chocolate sauce
Caramel sauce

What to Cook From Thomas Keller’s ‘Ad Hoc at Home’, Now