I'd avoided buying this book for a while. After spending three days cooking one recipe from The French Laundry Cookbook I kind of swore off the Thomas Keller books. I kept hearing Ad Hoc was great-accessible recipes for the home cook. The kind of food you want to make for Sunday supper. The final straw for me was my cookbook club. Ad Hoc is our next book so I figured it was time. I bought it last week and was hooked in an instant.
the mix for it at Williams Sonoma. Was it that good? Actually, it was. A 12-hour brine and a double dip in seasoned flour (w/buttermilk in between); the coating was ragged, crunchy, and super flavorful. The chicken, even the white meat, stayed so juicy. It was worth every bit of the clean up, all the oil splattering, and each and every calorie.