Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Brings together the author's two acclaimed, award-winning cooking tomes--The French Laundry Cookbook and Ad Hoc at Home--into a single slipcased boxed set.

Named a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

"An excellent book for those who are interested in learning the current status of research and development . . . [and] who want to get a comprehensive overview of the current state-of-the-art." —E-Streams This book provides up-to-date information on research and development in the rapidly growing area of networks based on the multihop ad hoc networking paradigm. It reviews all classes of networks that have successfully adopted this paradigm, pointing out how they penetrated the mass market and sparked breakthrough research. Covering both physical issues and applications, Mobile Ad Hoc Networking: Cutting Edge Directions offers useful tools for professionals and researchers in diverse areas wishing to learn about the latest trends in sensor, actuator, and robot networking, mesh networks, delay tolerant and opportunistic networking, and vehicular networks. Chapter coverage includes: Multihop ad hoc networking Enabling technologies and standards for mobile multihop wireless networking Resource optimization in multiradio multichannel wireless mesh networks QoS in mesh networks Routing and data dissemination in opportunistic networks Task farming in crowd computing Mobility models, topology, and simulations in VANET MAC protocols for VANET Wireless sensor networks with energy harvesting nodes Robot-assisted wireless sensor networks: recent applications and future challenges Advances in underwater acoustic networking Security in wireless ad hoc networks Mobile Ad Hoc Networking will appeal to researchers, developers, and students interested in computer science, electrical engineering, and telecommunications.

Guiding readers through the basics of these rapidly emerging networks to more advanced concepts and future expectations, this book examines the most pressing research issues in Mobile Ad hoc Networks (MANETs). Leading researchers, industry professionals, and academics provide an authoritative perspective of the state of the art in MANETs. The book includes surveys of recent publications that investigate key areas of interest such as limited resources and the mobility of mobile nodes. It considers routing, multicast, energy, security, channel assignment, and ensuring quality of service.

AD HOC NETWORKS: Technologies and Protocols is a concise in-depth treatment of various constituent components of ad hoc network protocols. It reviews issues related to medium access control, scalable routing, group communications, use of directional/smart antennas, network security, and power management among other topics. The authors examine various technologies that may aid ad hoc networking including the presence of an ability to tune transmission power levels or the deployment of sophisticated smart antennae. Contributors to this volume include experts that have been active in ad hoc network research and have published in the premier conferences and journals in this subject area. AD HOC NETWORKS: Protocols and Technologies will be immensely useful as a reference work to engineers and researchers as well as to advanced level students in the areas of wireless networks, and computer networks.

Craig Martin addresses the transgressive or deviant aspects of design: design that straddles the divide between the licit and illicit, the legal and illegal, in a variety of ways. Martin argues that design is not necessarily for the social good, but that it is immersed in the social realm in all its contradictions and confusions. Through a series of case studies he explores a wide range of social practices that employ illicit forms of design thinking, including: early computer hacking and present-day hacker culture in which everyday objects are repurposed and deliberately misused; the cultures of reproduction, counterfeit and pirated versions of classic and luxury designs; and the use of material practices by smugglers to conceal drugs within consumer goods and luggage. Deviant Design contends that these amateur and illicit practices challenge the normative idea of the professional designer or maker. Rather than being reliant on the services of institutionalized design professionals, the adhocist practitioner displays forms of innovative design knowledge in understanding how artefacts have an inherent potential to be misused or repurposed.