In the November issue of Esquire, writer Ryan D’Agostino talks about what it’s like to cook recipes from Thomas Keller’s new cookbook, ad hoc at home, FOR Thomas Keller. It’s about as nerve wracking as you’d think, but Keller makes it down-to-earth offering ways to improvise with over-salted corn, advice for aspiring chefs & some strong words for those of use who like to cook with tongs.
Read the full article online.
Tags: ad hoc at home, Esquire, Thomas Keller1 comment
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Fantastic article!! Thanks for the head’s up!
Margie — December 27, 2009 @ 1:16 pm