DEAUVILLE, France - Acorn syrup, root broth or wild bird's eggs? At the outer limit of organic cooking, some of the world's most innovative chefs currently are into a "primitive" back-to-nature cuisine whipped up with quintessentially natural produce. The most radical proponents of the back-to-nature trend were a highlight of this week's annual Omnivore Food Festival in Deauville. Full Story - Discount Magazine Subscriptions - Discount Cigarettes & Tobacco - Nutty News Marketplace - GoDaddy
