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.
