Everything I cook from Thomas Keller's latest book Ad Hoc at Home is scrumdelicious!  I've now cooked about 15 of the 200 some recipes so that's pretty good odds so far.  In fact i would love to challenge anyone who can't complete any of these recipes. All of the recipes in Ad Hoc are attainable for even the most novice of home chefs. 

The Crispy Braised Chicken Thighs is no exception.  Its a super simple autumn dish that will please anyone that tastes it. The flavours smack of summer, which is a great mood lifter when the weather is less than summer-like. 

What is there not to like? Crispy skinned chicken on a bed of soft braised fennel, onions and olives. The sauce is scented with lemon, bay and thyme with a small hit of chili.

When i first received Ad Hoc at home i was desperate to try something from the book.  I struggled to find something that could be made entirely from the contents of the larder and fridge. Then I got to the desserts and it hit me -I'm going to make some ice cream. 

As with all of Keller's recipes there is a lot of technique involved, but this is not out of reach for the home cook.  Alongside using a fair amount of techniques, it uses 10 eggs. Like Nigella Lawson, I have to try any recipe that uses so many eggs!

The finished product would compliment apple pie, quince tarte tatins, and a big bowl with chocolate sauce drizzled over it. It could work with anything that lends itself to the burnt sugar taste of this glorious ice cream.

I love fried chicken. almost ashamed to admit that the colonel is a guilty pleasure of the bear and myself.  I know it's easy to make the claim of once you try something stupendous you wont go back the inferior predecessor, in this case it's impossible to go back!

The Ad Hoc At Home Buttermilk Fried Chicken is like no other. The legions of devotees in Yountville will attest to it's addictive powers. The herb and lemon brining process infuses the flesh with flavour and ensures it stays moist during the cooking.The crispy coating kicks the southern butt of the Colonel back to Kentucky. So sorry Colonel Sanders, the Brigadier of Fried Chicken is in town and his name is Thomas Keller!

I have childhood memories of Pineapple upside down cakes. They were always made with tinned pineapple with Marciano cherries in the center of the rings. 

Pineapple upside down cake has always been a kitch favourite of mine.  For the uninitiated, Pineapple upside down cake is like an American version of the French classic Apple Tatre Tatin. 

Typically it's made in a cast iron skillet started on the stovetop and finished in the over.  In the Ad Hoc version he does all the magic in the over with the help of a silicone baking pan.