While all restaurateurs want to keep their patrons coming back, New York chef Camille Becerra has an additional objective—to immerse each of her diners in the creative power of flavor and by extension, to teach them new ways of cooking and thinking about food. Camille has built her reputation by cutting through the ruthless noise of the New York restaurant scene with ingenious, vibrant dishes that dazzle both the palate and the eye. After This story is from Kinfolk Issue Twenty-Five Buy Now Related Stories Food Issue 25 The Futurist Cookbook Anti-pasta: Remembering the revolutionary recipes of the futurist movement. Food Issue 25 Cooking the Books The non-essential cookbooks every chef should have on their shelf. Fashion Food Issue 25 Primal Pleasure Natural tones and earthy flavors: Celebrating the deep comfort of some of nature’s staples. Food Issue 25 Martha Stewart An interview with Martha Stewart. Design Food Issue 25 How to Wrap Five Eggs How to handle even the humblest of objects with care. Food Issue 25 Edna Lewis The grande dame of Southern cooking.
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