Culinary Chronicle is an amazing series begun in 1997 by the Swiss publisher Opt Art. Each issue focused on different regions and showcased restaurants and chefs through reproductions of their menus and recipes accompanied by remarkably vivid large-format photographs of plated food. The series was published annually until renowned photographer Bruno Hausch, who led the project, was killed in a mountaineering accident. 2004's eighth volume was the series' last.
Until now, that is.
For Opt Art's 25th anniversary, managing partner Dirk Wallenburg and photographer Ferenc Dancsecs have revitalized the series with an issue all about the food, chefs, and wine of Hungary.
With a new editorial eye, this volume covers more in the way of ingredients and culture than the previous eight. Here we find chapters on local fruits and vegetables, cheeses, two native breeds of pig and cow and the products derived from them, the history of porcelain in the country, and a bit on Easter feasting. The bulk of the material, however, still lies in showcasing the foremost chefs and wines throughout the country.
Profiles of the chefs include background information in addition to stunningly photographed samples of their cuisine. No recipes are included, but the descriptions and imagery are enough to stimulate plenty of creativity among the curious.
As part of the relaunching of the series, Opt Art has released a special very limited edition version of the volume with only 250 copies printed. This volume is slipcased, as the originals, and bound in handsome silver paper over boards, and the edges are full stained in silver. A fitting look for the silver anniversary.
Hardcover. Vibrant color photographs throughout.
Find the standard edition here.