F&W's Best New Chefs compile their simplest dishes, from chilled spring pea soup to zucchini carpaccio with salt-broiled shrimp.
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These salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) by Thomas Keller (BNC '88) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley.