Thomas Keller’s latest cookbook, Ad Hoc at Home, is his most approachable one yet. It’s very true to its subtitle of “family-style recipes” and all of them are easy to do (I’ve successfully tried about a dozen of them so far). Best yet is that no fancy equipment is needed and just about all of the ingredients that he calls for can be found in most grocery stores. Keller does provide some interesting insights of his throughout the book as well, such as why he prefers canola oil or why you should use palette knives instead of tongs.

Ad Hoc at Home
True foodies might be disappointed by this book as it’s not exactly groundbreaking stuff like Under Pressure or French Laundry, but for everyone else it’s an excellent resource of information and would be a good second or third cookbook to have (after classics like Joy of Cooking, and Mastering the Art of French Cooking).