Some leading U.S. chefs are forgoing current restaurant trends in favor of dishes found in decades- or centuries-old cookbooks.
"When you collect books you start to realize that there's all this information about how to make beautiful food -- it's not about making old food for the sake of making old food," said Adam Leonti, executive chef at Vetri in Philadelphia. "I'm searching for the best, the most correct way to treat an ingredient."

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