The Essential Thomas Keller by Thomas Keller

Notes about this Book

Notes about Recipes in this Book

• Farro and black rice with roasted autumn squash

  • Jane on December 06, 2011

    This discovery was one of those times "I have these ingredients for Sunday night supper and what recipe can I find". Although I didn't have everything in Keller's ingredient list - only one type of squash (delicata), no dandelion greens and pancetta rather than applewood smoked bacon - it worked really well. It looked pretty with the brown farro, black rice and orange squash. The mix of texture and flavors was good, the mustard dressing gave it some zing.

• Split pea soup with ham hock, fresh peas, and mint

  • Cheri on December 18, 2010

    this was good. Took much longer to cook - 2+ hours after split peas were added. Used frozen green peas. Mint is very nice touch. Richard was not crazy about this one

• Summer vegetable gratin

  • Cheri on September 05, 2010

    Skipped the eggplant. Made in oval cassarole dish. 1st sauted onions and garlic, then layer of squash (green and yellow), then layer of tomatoes (romas) then one more layer of squash, finish with bread crumbs. Guests LOVED it. Nice flavor balance. Does take 1.5 hours to bake.

• Beef stroganoff

  • Breadcrumbs on September 10, 2011

    p. 42 - While I'd never turn down an opportunity to dine as any of TK's restaurants, I've come to the conclusion I'm not a huge fan of his cookbooks. Every time an enticing recipe appears in an EYB search, inevitably I pull the book from the shelf only to read the recipe and get totally frustrated by overly-complex process to make it. This recipe is no exception. While the ingredient list was relatively short and, seemed promising, I pulled the book only to find that before you can even make this dish, you first must prepare TK's Braised Beef Short Ribs recipe that spans pgs 41 and 42. Thanks but no thanks TK. While we do love beef stroganoff, we'll be living vicariously through others experiences in making this version!!

  • Trackypup on December 03, 2011

    Unbelievably good. Definitely a day off or weekend meal as it does take time but I can't imagine a better Beef Stroganoff recipe. I braised a bunch of beef so the rest will be used for meat pies in the week with the braising liquid. Highly recommend.

• Fig and balsamic jam

  • vinochic on August 23, 2011

    Easy to make and delicious. Great with cheese!

  • mfto on August 25, 2011

    p 246 - Master Cook

• Sautéed shrimp with garlic

  • hbroad on June 11, 2010

    Delicious, fast and easy.

  • mfto on August 24, 2011

    p. 177 looks very simple - need 12 shrimp (12-15 count)

• Curried cauliflower-chickpea salad

  • nickdavis on June 23, 2010

    I had to substitute romaine for the endive, as I needed to scale the recipe for 80 and could not find a good local source. Very good recipe.

• Buttermilk biscuits

  • britt on September 24, 2010

    These are good and, this may be blasphemy, remind me of Popeyes' biscuits. They didn't keep past the first day.

• Garlic confit and oil

  • okcook on August 31, 2010

    Oh my goodness, are these ever good. I have a jar in the fridge and use them all the time. Used them for a garlic mayonnaise to go on our hamburger, yummy.

• Chocolate chip cookies

  • okcook on August 31, 2010

    The different types of chocolate is interesting

  • mfto on October 22, 2011

    master cook

• Sautéed red and green cabbage

  • okcook on August 31, 2010

    It tasted good but the presentation was not very appealing.

• Blue cheese dressing

  • okcook on August 31, 2010

    This dressing has a very nice balance of flavours. I made it with my homemade mayonnaise.

• Porterhouse steak with herb and shallot butter

  • okcook on August 31, 2010

    The herb and shallot butter is very good. Keep it in the freezer for your next steak.

• Duck confit

  • okcook on August 31, 2010

    Very easy to make and the herbs add a nice touch. To clarify the duck fat after use, heat to 250 and let it bubble until you hear no more sizzling. This means you have driven off all the moisture. Strain and save the drippings in the bottom the pot.

• Sun gold tomato gazpacho

  • bgood on September 02, 2010

    Very bright, alive flavours

• Buttered farro

  • bgood on November 08, 2010

    Depending on farro you'll probably need to cook it longer than the recipe

• Buttermilk dressing

  • bgood on November 26, 2011

    The aioli base is fantastic Converts to a blue cheese dressing just great for his Waldorf variation

• Buttermilk fried chicken

  • slowfoodie on August 23, 2010

    Brine makes the chicken salty. It's seasoned perfectly, but has a little too much salt when trying to restrict salt intake. Try slightly less salt in the brine.

  • DKennedy on August 22, 2011

    Used the ad hoc seasoning mix instead of making from scratch. Came out great but too spicy so I toned down with more flour, salt and pepper. Family loved, loved, loved this!

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011_01_01_archive.html

• Santa Maria-style tri-tip

  • Kelley on September 19, 2011

    Awesome. made for Dan and I. Served with Rhonda's succotash from food52. Needs a day marinate. Order the tri tip from Snake River farms.

• Tomato and handmade mozzarella salad

  • cafrin629 on October 09, 2010

    I'll admit I didn't make the mozzarella, bought burrata, but this was a wonderful salad to make at the peak of tomato season.

• Pan-roasted halibut

  • owaint on May 20, 2011

    With good quality fish this is truly delicious. A very simple recipe but the timings used give a beautiful golden crust with perfectly cooked inner meat. It works just as well with skin-on fillets as it does with the skinless ones shown in the book. In fact, using the skin side for most of the cooking gives a great textural/flavour boost. For nice thick pieces of fish, plenty of salt before cooking is a good idea. The recipe doesn't mention it but DON'T use a non-stick pan, plain steel is perfect and will give a much better crust. Just be patient and, when it's time to turn the fish, gently loosen it first by shaking the pan while supporting the fish - it will come away nicely and have deep golden crust that you'd never get in a Teflon pan. The Mushroom and peashoot side is perfect with it (though both benefit from a little acid - lemon for the fish and a good vinegar for the mushrooms - to pep them up).

  • mfto on August 22, 2011

    p 92 http://weisadhoc.blogspot.com/2011/03/pan-roasted-halibut.html - Master Cook

  • Eydie on July 05, 2011

    Thomas Keller is a great teacher, and the technique he uses to cook the halibut is genius. I've used the exact same technique on many types of fish, just decreasing the amount of searing depending on the thickness of the fish. I loved the Chanterelles and pea shoots as a side, as well as the asparagus with tomato bacon stew.

• Roasted monkfish

  • mfto on August 24, 2011

    p 96 half recipe at http://ladyberds-kitchen.blogspot.com/2010/02/ad-hoc-valentines-day-roasted-monkfish.html includes adapted recipees for Romesco Sauce p 333 and Baby Leeks p 214

• Chicken soup with dumplings

  • mfto on August 24, 2011

    p 122 http://online.wsj.com/article/SB10001424052748703574604574499822846044680.html also http://momofukufor2.com/2010/05/ad-hoc-chicken-soup-with-dumplings-recipe/ - master cook

• Endive and arugula salad with peaches and marcona almonds

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011/03/endive-and-arugula-salad.html

  • mfto on August 24, 2011

    p 140 http://newfinmysoup.blogspot.com/2010/07/everything-is-just-peachy-when-thomas.html

• Green bean and potato salad with mission figs and Ibérico ham

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011_02_01_archive.html

• Sautéed broccoli rabe with garlic and chile flakes

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011_02_01_archive.html

• Whole roasted chicken on a bed of root vegetables

  • mfto on August 23, 2011

    p.22 - Simply Recipe blog - http://simplyrecipes.com/recipes/kellers_roast_chicken/

• Chicken potpie

  • mfto on August 23, 2011

    p 24 - online recipe http://en.petitchef.com/recipes/chicken-potpie-ad-hoc-at-home-fid-628791 without Keller's pie crust

• Gremolata butter

  • mfto on August 23, 2011

    p 26 - online http://theanswerisalwayspork.com/2011/06/17/little-birds/ (there is a mistake. salt should be 2 tesp NOT tbs.

• Sautéed chicken breasts with tarragon

  • mfto on August 23, 2011

    p 27 - master cook

• Horseradish cream

  • mfto on August 24, 2011

    p 57 - master cook

• Brined pork tenderloin

  • mfto on August 24, 2011

    p 64 - half recipe serving 3 at http://epicureanevolution.blogspot.com/2010/12/ad-hoc-brined-pork-tenderloin-with.html -

• Fig-stuffed roast pork loin

  • mfto on August 24, 2011

    p 69 http://sugarandspice-celeste.blogspot.com/2009/12/ad-hocs-fig-stuffed-roast-pork-loin.html - Master Cook

• Caramelized sea scallops

  • mfto on August 24, 2011

    p 88 in Master Cook

• Dinner for dad - barbecued chicken with mashed potatoes and collard greens, followed by strawberry shortcake

  • mfto on October 22, 2011

    master cook

• Meatballs with pappardelle

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011_02_01_archive.html

• Oven-roasted tomato sauce

  • mfto on August 25, 2011

    p 333

• Yellow curry powder

  • mfto on August 23, 2011

    p 336

• Traditional and slow-cooker beans

  • mfto on August 25, 2011

    p 337 - Master Cook

• Pork brine

  • mfto on October 22, 2011

    master cook

• Scallion potato cakes

  • mfto on August 22, 2011

    http://weisadhoc.blogspot.com/2011/03/scallion-potato-cakes.html - Master Cook

• Coleslaw

  • mfto on August 24, 2011

    p193

• Red pepper jelly

  • mfto on August 25, 2011

    p 247

• Oven-roasted tomatoes

  • mfto on August 25, 2011

    p 262

• Pan-roasted duck breasts

  • foodie005 on August 03, 2011

    Serve with butter braised radishes, broccoli and brussels sprouts page 196

• Butter-braised radishes, kohlrabi, and brussels sprouts

  • foodie005 on August 03, 2011

    Instead of kohlrabi,, use broccoli

• Brownies

  • usingSpoons on September 04, 2011

    This recipe calls for 61 to 64% dark chocolate, not milk couverture chocolate as it says in the tags to this entry. This is cut up for chips, and cocoa is used for the brownie batter.

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Reviews about this Book

• ISBN 10 1579654371
• ISBN 13 9781579654375
• Published Oct 15 2010
• Format Hardcover
• Language English
• Countries United States
• Publisher Artisan
• Imprint Artisan Division of Workman Publishing

Publishers Text

Other cookbooks by this author

• Ad Hoc at Home
• Ad Hoc at Home
• Bouchon
• The Complete Keller: The French Laundry Cookbook And Bouchon
• The French Laundry Cookbook
• Under Pressure: Cooking Sous Vide