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.
Poultry
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
Meats
Braised beef short ribs
Beef stroganoff
Catalan beef stew
Peppercorn-crusted beef tenderloin
Hamburgers
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
Fish
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
Soups
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
Salads
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
Coleslaw
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
Polenta
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
Lifesavers
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
Soffritto
Basil oil
Chive oil
Garlic confit and oil
Garlic purée
Garlic chips
Breads, crackers, cheese
Brioche
Brioche croutons
Dried bread crumbs
Torn croutons
Buttermilk biscuits
Soup crackers
Garlic toast
Flatbread
Grissini
Grilled-cheese sandwich
Desserts
Blueberry cobbler
Peaches and cream
Apple fritters
Banana bread pudding
Panna cotta
Brownies
Lemon bars and meringue
Pecan-walnut bars
Cherry pie
Coconut cake
Pineapple upside-down cake
Grapefruit cake
White cupcakes
Cheesecake
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
Basics
Mayonnaise
Oven-roasted tomato sauce
Romesco sauce
Mornay sauce
Roux
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
Sachet
Preparing lobsters
Deep-fried herbs
Cooking eggs
Blackberry sauce
Cherry compote
Strawberry coulis
Chocolate sauce
Caramel sauce
Meringue