Chef Thomas Keller is running a little late. The back bar at Seattle’s Bastille restaurant is bustling, awaiting the arrival of the evening’s guest of honor. While the kitchen prepares a delicious array of bites from the chef’s latest cookbook, ad hoc at home, a crowd of media types mingles about, noshing on lobster rolls (page 84) and crab cakes (page 83).
When Keller finally makes his appearance, he arrives able and ready, offering his thoughts on the cookbook and its namesake, ad hoc, his casual dining location in Yountville, California.
The …