Gastronomics: How Chefs Learned to Monetize Veggie Pedigrees
Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
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Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
Thomas Keller would like to remind you that his food is really quite exquisite.
He's mulling menus inspired by the French Laundry and El Bulli for his Chicago restaurant Next.
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