tag:blogger.com,1999:blog-364060868943476569.post7215607914316586247..comments2023-11-03T11:43:41.946-04:00Comments on Cooking Ad Hoc at Home: The Rules of EngagementAd Hoc at Homehttp://www.blogger.com/profile/10167868788233410503noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-364060868943476569.post-14378738580435661642009-10-24T11:12:28.685-04:002009-10-24T11:12:28.685-04:00This is exciting to see someone doing this. I'...This is exciting to see someone doing this. I've already noticed some errors with the cookbook, so I would say BE CAREFUL! I could be wrong, but it really doesn't seem to have been edited as closely as his other books.<br /><br />I've cooked a couple recipes from the book in the last week and a half, and I have cooked rather extensively from Bouchon, and I'm not quite sure why everyone thinks this book is considerably more simple.<br /><br />I absolutely love your idea of introducing us to local farmers. If you're cooking all the recipes I'm sure you're rather happy that there is no veal stock featured in the book. I tend to avoid whole foods, not only for political reasons, but the product they stock (not like in the past) isn't usually of the best quality like I can get in other places nearby (well, I live in the big city south of Ad Hoc, so I'm a bit lucky that way). <br /><br />I always get nervous about changing the quantities in recipes, but maybe I should just be more gutsy. I suppose a salad can easily be cut in half. Given seasonality concerns, I'm wondering if you will be cooking some quince soon.<br /><br />Looking forward to your posts!PPhttps://www.blogger.com/profile/12425704569319313177noreply@blogger.com