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Chef Thomas Keller’s Ad Hoc At Home Cookbook

by TrevR on December 7, 2009

This past weekend one of most famous and acclaimed chefs in the world held an event at one of his restaurants in Yountville…

Thomas Keller signing

Chef Thomas Keller, he of French Laundry, Bouchon, Bouchon Bakery and Ad Hoc fame (just to quickly rundown his Napa Valley restaurants), was in town to sign copies of his latest cookbook–Ad Hoc At Home. The cookbook is a collection of some 200 recipes for ‘family-style’ meals (based on the cuisine served at Ad Hoc) and is designed to be approachable by the average home cook.

The event, which was fittingly held at Ad Hoc, was jam-packed with people when we arrived on Saturday morning. We immediately spotted (and sampled) some amazing food, including Ad Hoc’s famous fried chicken, Albondigas, fresh orange juice, hot cocoa, sparkling wine and much more. Keller was stationed at the back of the restaurant signing cookbooks while people formed a line out the door.

The Yountville visit on the book tour is far from the last, with Keller planning to make several other West Coast stops this winter (including a couple in the Pacific Northwest), before kicking things back into high-gear again next Spring.

Our resident photographer has put together a full image gallery from the book signing below.

As always, click on any image to see the full-size version (load times may vary), or click “View with PicLens” to view a slide show with captions.

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[techtags: Napa, Napa Valley, wine, winery, Yountville, Chef Thomas Keller, Ad Hoc, Ad Hoc at Home, Thomas Keller Cookbook]

About the Author

has written 716 posts on The Cork Board. He was born and aged in the Napa Valley and has a passion for wine, writing and social media, which led him to co-found this blog in early 2007. Follow him on Twitter @TrevR.

  • Dorothy Lien

    Last night i prepared the blow torch prime rib on page 56 of the ad hoc at home cook book – it was fantastic and I did it just as the recipe said for 4 people – I want to do it Christmas Eve for 12 so will need a 7 or 8 lb roast – my question – how long should I could it at the 275 degree temperature to achieve the same result????????? thankyou

  • Lynn

    Can I please get the summer vegetable gratin recipe from the ad hoc at home cookbook. Someone made me a copy but half of the ingredients were cut off. Thank you.

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