Comments on: Ad Hoc At Home: A NYTimes Bestseller?! http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html Translating the Chef's Craft for Every Kitchen Fri, 12 Mar 2010 16:41:54 +0000 hourly 1 By: Lynda http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28489 Lynda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28489 I love the food and concept of Ad Hoc, and this book is a beauty. My bday is in a week and it's the only thing I put on my list. I love the food and concept of Ad Hoc, and this book is a beauty. My bday is in a week and it’s the only thing I put on my list.

]]> By: cable hdmi http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28490 cable hdmi Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28490 I love to cook for at free time. I am getting impressed by Ad Hoc Cookbook. I hope it will be comfortable, portable, easy to understand and more enjoyable. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new items to treat my friends with. I will surely try few from here and let you know. I love to cook for at free time. I am getting impressed by Ad Hoc Cookbook. I hope it will be comfortable, portable, easy to understand and more enjoyable. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new items to treat my friends with. I will surely try few from here and let you know.

]]> By: *susan* http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28488 *susan* Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28488 I understand your strike-through, and appreciate your side bar. Does seem sad though since churlish is a word that we don't get to use often in common conversation. I understand your strike-through, and appreciate your side bar. Does seem sad though since churlish is a word that we don’t get to use often in common conversation.

]]> By: Natalie Sztern http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28487 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28487 and btw if David Chang can make it to a book event in Montreal...so can you...and Michael Symon... and btw if David Chang can make it to a book event in Montreal…so can you…and Michael Symon…

]]> By: Darcie http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28486 Darcie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28486 Gee, why didn't you mention that Guy Fieri and Sandra Lee would be in CLE, too? :) I just got paid today, and since the economy needs stimulating, I think I'll head to B&N and get Ad Hoc. After viewing the photos for the pave and thinking about what I can do with 20 lbs of potatoes I bought on sale, I think I know one thing I'll be making this weekend. Gee, why didn’t you mention that Guy Fieri and Sandra Lee would be in CLE, too? :)

I just got paid today, and since the economy needs stimulating, I think I’ll head to B&N and get Ad Hoc. After viewing the photos for the pave and thinking about what I can do with 20 lbs of potatoes I bought on sale, I think I know one thing I’ll be making this weekend.

]]> By: Nancy http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28485 Nancy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28485 Pssssst! Donna's work is better! Pssssst! Donna’s work is better!

]]> By: SALTYDOG http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28483 SALTYDOG Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28483 Hmmm, real food. Hate to say it. Told you so. Hmmm, real food. Hate to say it. Told you so.

]]> By: Steve http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28484 Steve Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28484 Bought the book last week. Incredible. Everything you say is spot on. Interesting that you featured the pave potatoes. I thought it one of the most intriguing entries. Can't wait to try them. I enjoy your writing. Steve http://www.myfavoriteflavours.com Bought the book last week. Incredible. Everything you say is spot on. Interesting that you featured the pave potatoes. I thought it one of the most intriguing entries. Can’t wait to try them. I enjoy your writing.
Steve
http://www.myfavoriteflavours.com

]]> By: luis http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28482 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28482 Bro, I am still stuck with "Under Pressure". So much there to learn and do...And most of all that is the type of food that is the holy grail of health. For a 30 min meal... I go to Rachel Ray.. I have Jacques Pepin fast food my way...and...it doesn't grab me much so far. That is not to say I won't pick up a copy of the latest Keller popular food book. Why not? The guy must have some killer recipes there. bottom line is...dog tired from work rising with the chickens as always and ready to cook. As a home cook my biggest problem these days is coming up with a flavor. You know.. the right spices the right dish.. apples and apples typething. To me this is just like Ratio. Something you could tackle in a methodical and scientific fashion. You want Louisiana...spice this!! Alabama..that... Tandori..this etc... for the home cook. Nothing you need to fly to other continents to collect... it's what makes up a flavor and what doesn't belong type of thing. Capish? Bro, I am still stuck with “Under Pressure”. So much there to learn and do…And most of all that is the type of food that is the holy grail of health.
For a 30 min meal… I go to Rachel Ray.. I have Jacques Pepin fast food my way…and…it doesn’t grab me much so far. That is not to say I won’t pick up a copy of the latest Keller popular food book. Why not? The guy must have some killer recipes there.
bottom line is…dog tired from work rising with the chickens as always and ready to cook.
As a home cook my biggest problem these days is coming up with a flavor. You know.. the right spices the right dish.. apples and apples typething. To me this is just like Ratio. Something you could tackle in a methodical and scientific fashion. You want Louisiana…spice this!! Alabama..that… Tandori..this etc… for the home cook. Nothing you need to fly to other continents to collect… it’s what makes up a flavor and what doesn’t belong type of thing. Capish?

]]> By: Wilma de Soto http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28481 Wilma de Soto Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28481 At last! A book, written by renown Chef Thomas Keller and and prize-winning food writer Michael Ruhlman, expressly to appeal to the "Home Cook". Designed especially to put us forever more in our place well away from chefs. This book may also affect a great many cooks currently working in US restaurants. "NOT that there's anything WRONG with that." It's great! At last!

A book, written by renown Chef Thomas Keller and and prize-winning food writer Michael Ruhlman, expressly to appeal to the “Home Cook”. Designed especially to put us forever more in our place well away from chefs.

This book may also affect a great many cooks currently working in US restaurants.

“NOT that there’s anything WRONG with that.”

It’s great!

]]> By: Kate in the NW http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28480 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28480 This one's getting mylar-ed (don't know why I bother, as the inside will be completely grease-splattered and smudged, as it should be) and put on the counter right next to Bouchon, which still has the best roast chicken recipe in the known universe. Also - the idea that home cooks don't cook things that take a lot of time?! Damn skippy we do. It is not the reviewers but WE who should be churlish. Also bearish, beastly, bitchy, cranky, cross, dour, fractious, huffy, irritable, ornery, severe, sharp, short, snappish, snippy, spiteful, spleeny, surly, testy, truculent and waspish. Hrumph! ;-) This one’s getting mylar-ed (don’t know why I bother, as the inside will be completely grease-splattered and smudged, as it should be) and put on the counter right next to Bouchon, which still has the best roast chicken recipe in the known universe.

Also – the idea that home cooks don’t cook things that take a lot of time?! Damn skippy we do. It is not the reviewers but WE who should be churlish. Also bearish, beastly, bitchy, cranky, cross, dour, fractious, huffy, irritable, ornery, severe, sharp, short, snappish, snippy, spiteful, spleeny, surly, testy, truculent and waspish.

Hrumph! ;-)

]]> By: Natalie Sztern http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28479 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28479 Michael you never fail to send me to the dictionary: today with the word 'churlish' - with each book of yours I learn a new word, my first being 'prosetylize'..(we all remember our first!) And I love the challenge I get reading you....Mr. Keller is mighty lucky he finally hooked his girlfriend cause she is one gorgeous looking gal. I have come to learn if you recommend it: It's definitely good...ps after eating michael symon's mac and cheese his name is getting bandied around here a lot Michael you never fail to send me to the dictionary: today with the word ‘churlish’ – with each book of yours I learn a new word, my first being ‘prosetylize’..(we all remember our first!)
And I love the challenge I get reading you….Mr. Keller is mighty lucky he finally hooked his girlfriend cause she is one gorgeous looking gal.

I have come to learn if you recommend it: It’s definitely good…ps after eating michael symon’s mac and cheese his name is getting bandied around here a lot

]]> By: Carol Blymire http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28478 Carol Blymire Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28478 Michael, congratulations! It couldn't have happened to a nicer, more talented group of people. So well deserved, really and truly. Michael, congratulations! It couldn’t have happened to a nicer, more talented group of people. So well deserved, really and truly.

]]> By: Victoria http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28477 Victoria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28477 M.R., I personally own two copies of this wonderful book - one for the city and one for the country. It isn't exactly the kind of book you want to lug around, but it is EXACTLY the kind of book you want to read from cover to cover. And cook from. The fried chicken is almost ridiculous it's so good. I have made it twice, cooking it in a pot with 6-inch-high sides, as suggested, which meant the peanut oil didn't splatter all over the place. I bought a duplicate pot so I can have two of them going at once! Everyone should want to (1) come to my house for dinner, and (2) be on my Christmas list! Congratulations once again on a fantastic accomplishment. M.R.,

I personally own two copies of this wonderful book – one for the city and one for the country. It isn’t exactly the kind of book you want to lug around, but it is EXACTLY the kind of book you want to read from cover to cover.

And cook from.

The fried chicken is almost ridiculous it’s so good. I have made it twice, cooking it in a pot with 6-inch-high sides, as suggested, which meant the peanut oil didn’t splatter all over the place. I bought a duplicate pot so I can have two of them going at once!

Everyone should want to (1) come to my house for dinner, and (2) be on my Christmas list!

Congratulations once again on a fantastic accomplishment.

]]> By: Anthony http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28476 Anthony Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28476 Michael, love the site. Question, there are so many cookbooks out there today as food as become a superduper popular topic more now than ever, if you can have a library of only three cookbooks, which 3 would they be? It would defintely have to be something a home cook would love since that's what I am. Thanks! Michael, love the site. Question, there are so many cookbooks out there today as food as become a superduper popular topic more now than ever, if you can have a library of only three cookbooks, which 3 would they be? It would defintely have to be something a home cook would love since that’s what I am. Thanks!

]]> By: arnold | inuyaki http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28474 arnold | inuyaki Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28474 I had that potato pave at Ad Hoc once. It was one of the most beautiful and delicious potato dishes I've ever had. I'm thinking of adding it to the Christmas menu. Also, great to see Chef Cruz is getting some pub too. He definitely deserves it. Anyway, I'm loving this book like everyone else. Thanks for all your work on it, Michael. I had that potato pave at Ad Hoc once. It was one of the most beautiful and delicious potato dishes I’ve ever had. I’m thinking of adding it to the Christmas menu.

Also, great to see Chef Cruz is getting some pub too. He definitely deserves it.

Anyway, I’m loving this book like everyone else. Thanks for all your work on it, Michael.

]]> By: Mark MacLeod http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28475 Mark MacLeod Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28475 I made that "salad" with the asparagus, fried bread, prosciutto, and poached egg. It was AWESOME! I love this book. I made that “salad” with the asparagus, fried bread, prosciutto, and poached egg. It was AWESOME!

I love this book.

]]> By: bob mcgee http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28473 bob mcgee Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28473 Really outstanding job, Michael, and team. Am waiting anxiously, with Momofuku in hand, fo Ad hoc to arrive. The potatoes as heavenly as the potato dominoes in 7fires. cheers Really outstanding job, Michael, and team.
Am waiting anxiously, with Momofuku in hand, fo Ad hoc to arrive. The potatoes as heavenly as the potato dominoes in 7fires. cheers

]]> By: JoP in Omaha http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28471 JoP in Omaha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28471 This book is SO MUCH FUN! I'm lovin' it. This book is SO MUCH FUN! I’m lovin’ it.

]]> By: WineToMatch http://blog.ruhlman.com/2009/11/ad-hoc-at-home.html/comment-page-1#comment-28472 WineToMatch Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/11/ad-hoc-at-home.html#comment-28472 Can't wait to pick up AH@H...it sounds particularly handy. Though I have to say I've always found the Keller tomes to be very useful. Not so much as a source of recipes to be followed to the letter, but as a place to find thoughtful notes on preparation and technique. When embarking on a new dish, I'll often see if any of Keller's books feature recipes in the same genre and use the instructions and notes to get me started with my own development of the dish. Congrats Michael! Can’t wait to pick up AH@H…it sounds particularly handy.

Though I have to say I’ve always found the Keller tomes to be very useful. Not so much as a source of recipes to be followed to the letter, but as a place to find thoughtful notes on preparation and technique. When embarking on a new dish, I’ll often see if any of Keller’s books feature recipes in the same genre and use the instructions and notes to get me started with my own development of the dish.

Congrats Michael!

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