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OP: Art Culinaire #21

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Four times a year, Art Culinaire magazine profiles the work of leading chefs and food and drink professionals with an eye to keeping other pros up-to-date on creativity within the industry.

Chefs featured in this issue include:

  • Mark Peel of Campanile in Los Angeles
  • Alain Dutournier of Au Trou Gascon in Paris
  • Michel Rostang of Le Bistrot d'a Cote in Paris
  • Michel Richard of Citrus in Los Angeles
  • Christopher Gross of Christopher's in Phoenix

Additionally there is a piece on Zinfandel.

Hardcover. Color photographs throughout.

Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.

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