Published October brbrChef Grant Achatz of Alinea in Chicago is known for wildly inventive food that engages all five senses Here he combines butterpoached drops of egg yolks with asparagus broth foam and Meyer lemon pure This gorgeous first course was included as part of the article Cooks Like Us a profile of American chefs who practice molecular gastronomy which appeared in the October Gourmet Photograph by Romulo YanesbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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Product ID: 12500675310A