With his third cookbook, Thomas Keller brings us into the kitchen of his most accessible restaurant, Yountville, California’s Ad Hoc. By now everyone knows the story: the restaurant was originally supposed to be temporary (hence the name), but its concept of a daily-changing, family-style fixed menu proved so popular (and the food was so good) that it’s become a permanent fixture in the Napa Valley. On the eve of Ad Hoc at Home’s publication, we checked out the restaurant in the company of Ad Hoc chef de cuisine Dave Cruz. Watch the slideshow to see all the little ways Keller and Cruz make a restaurant’s food feel like home.
