Bloomberg Businessweek

Burnt Is The New Black

Chefs embrace a humble Italian tradition

As the “no waste” food movement gains steam, top chefs keep finding practices that go back centuries. Long before bouillabaisse began showing up on Michelin-starred menus, it was a hearty French stew made using the odds and ends of fish; likewise, the ancient inventors of coq au vin found a way to soften up old roosters by cooking them in wine.

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