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Art Culinaire #156248 x 328 mm, 112 pages (hardback) California, US First published 1986 Quarterly Editor in chief: Carol M. Newman Art director: Isabel Abdai Recording culinary history Founded over 30 years ago by a professional chef, glossy hardback Art Culinaire aims to respect the chefs code and foster integrity of the profession. Inside youll find stories from big name chefs, as well as large format, on location photography, in person interviews and meticulous
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248 x 328 mm, 112 pages (hardback)
California, US
First published 1986
Quarterly
Editor-in-chief: Carol M. Newman
Art director: Isabel Abdai
‘Recording culinary history’
Founded over 30 years ago by a professional chef, glossy hardback Art Culinaire aims to ‘respect the chef’s code and foster integrity of the profession.’
Inside you’ll find stories from big name chefs, as well as large-format, on-location photography, in-person interviews and meticulous recipes from the upper ends of the gastronomic spectrum. This publication looks good enough to eat (almost).
On the cover this issue: Tom Branighan’s take on French classic Poisson en Croûte at his New Orleans brasserie MaMou.
Art Culinaire #156
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:
49799381387
US$ 35.00
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