8/4/2010

High-end restaurants too often chase after fussy trends rather than focus on developing delicious dishes, writes Matthew Jacob. Food lovers have had enough of the culinary world's current fixations with foam and pomegranate, he writes. "Over the past year or so, foodies have raised their voices, striking back against trend-chasing chefs who focus on the razzle-dazzle of cooking. Taste should always trump technique."

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