{"title":"Periodicals","description":"\u003cscript type=\"application\/ld+json\"\u003e\n {\n \"@context\": \"https:\/\/schema.org\",\n \"@type\": \"OfferCatalog\",\n \"itemListElement\": [\n {\n \"@type\": \"ListItem\",\n \"position\": \"1\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/send-chinatown-love-letters-a-community-zine-with-over-50-contributors\", \n \"name\": \"Send Chinatown Love Letters: A Community Zine With Over 50 Contributors\" \n },\n {\n \"@type\": \"ListItem\",\n \"position\": \"2\",\n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eaten-12-the-food-history-magazine\",\n \"name\": \"Eaten #12: The Food History Magazine\"\n }, \n {\n \"@type\": \"ListItem\",\n \"position\": \"3\",\n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-139\",\n \"name\": \"Art Culinaire #139\"\n },\n {\n \"@type\": \"ListItem\",\n \"position\": \"4\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/so-good-the-magasine-of-haute-patisserie-26\", \n \"name\": \"So Good #26: The Magazine of Haute Pâtisserie\" \n },\n\n {\n \"@type\": \"ListItem\",\n \"position\": \"5\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/apicius-36\", \n \"name\": \"Apicius 36\"\n },\n\n\n{\n \"@type\": \"ListItem\",\n \"position\": \"6\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/oxford-american-spring-2021-the-food-issue\", \n \"name\": \"Oxford American Spring 2021: The Food Issue\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"7\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/petits-propos-culinaires-121\", \n \"name\": \"Petits Propos Culinaires 121\"\n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"8\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/cherry-bombe-17-drew-pilar\", \n \"name\": \"Cherry Bombe 17 Drew \u0026 Pilar\"\n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"9\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/whetstone-8\", \n \"name\": \"Whetstone #8\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"10\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/fool-8-japan-c\", \n \"name\": \"Fool #8: The Japanese Issue\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"11\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/toothache-magazine-9\", \n \"name\": \"Toothache Magazine #9\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"12\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eaten-4-the-food-history-magazine\", \n \"name\": \"Eaten #4: The Food History Magazine\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"13\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/cherry-bombe-14-dorie\", \n \"name\": \"Cherry Bombe 14 Dorie\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"14\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/cherry-bombe-13\", \n \"name\": \"Cherry Bombe 13\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"15\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-0130\", \n \"name\": \"Art Culinaire #130\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"16\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eaten-2-the-food-history-magazine-p\", \n \"name\": \"Eaten #2: The Food History Magazine\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"17\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eaten-1-the-food-history-magazine-p\", \n \"name\": \"Eaten #1: The Food History Magazine\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"18\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-0120-c\", \n \"name\": \"Art Culinaire #120\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"19\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eaten-3-the-food-history-magazine\", \n \"name\": \"Eaten #3: The Food History Magazine\" \n },\n{\n \"@type\": \"ListItem\",\n \"position\": \"20\", \n \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-0125\", \n \"name\": \"Art Culinaire #125\" \n }\n ] \n }\n\u003c\/script\u003e\n\u003cp style=\"text-align: left;\"\u003eThe most interesting food and drink magazines are passion projects: the work of people who care deeply about some particular subject or point of view and want to share their excitement. Here you'll find periodicals with a focus on food history, on restaurant culture, on professional cooking and baking, on women and food, and much more.\u003c\/p\u003e","products":[{"product_id":"ambrosia-vol-3-p","title":"OP: Ambrosia Vol. 3","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Spring 2017 issue of this twice-yearly magazine dedicated to exploring local food cultures ventures deep into Brooklyn, in nineteen profiles that each capture something of the borough’s character, history, or current fame. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNathan’s Famous at Coney Island is here, as is Gloria’s Caribbean Cuisine in Crown Heights. Restaurant revolutionaries like Andrew Tarlow of Diner and Carlo Mirarchi of Roberta’s make an appearance, along with the guys from Kings County Distillery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGorgeous photographs of people and places can be found throughout the magazine. This is but a moment in Brooklyn’s history, and ten years from now some very different stories will be told; but \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eAmbrosia\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e #3 offers a vivid slice of contemporary life in this colorful borough. \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eWe’re sorry to say that we are sold out of all previous issues of Ambrosia. They never last.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eColor photographs throughout. Paperback. Very Good, light shelfwear.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kitchen Arts \u0026 Letters","offers":[{"title":"Default Title","offer_id":34812461842565,"sku":"Ambrosia","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ambrosia3.jpg?v=1742237580"},{"product_id":"ambrosia-vol-4","title":"Ambrosia Vol. 4","description":"\u003cp\u003eThe Volume 4 of this twice-yearly magazine is dedicated to exploring local food culture in Mexico City. It contains 22 articles with gorgeous illustrations and photographs of people and places. Learn about regional snacks, sweets, and savories from the familiar to the unconventional, including recipes for Pan Dulce and more. Go off the beaten path in \"The Floating Feasts of Xochimilco\", as well as into the kitchen of Casa Azul in \"Love, Told in the Kitchen\". And, explore the local restaurant scene in a Q \u0026amp; A with Eduardo Garcia of Maximo Bistro, and in \"Omakase a la Mexicana\"\u003c\/p\u003e\n\n\u003cp\u003eColor photographs throughout. Paperback.\u003c\/p\u003e","brand":"Kitchen Arts \u0026 Letters","offers":[{"title":"Default Title","offer_id":34812461875333,"sku":"Ambrosia","price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ambrosia-Volume4-Cover.jpg?v=1742237582"},{"product_id":"apicius-25-p","title":"Apicius #25","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwice a year this Spanish-English bilingual magazine billing itself as the “Journal of Haute Cuisine” pays tribute to some of the world’s greatest chefs, with profiles and a wealth of photos of their plated food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor this, their silver jubilee issue, they turn to the likes of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMartin Berasategui\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDabiz Muñoz\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePaco Pérez\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFina Puigdevall\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJordi Roca\u003c\/strong\u003e, and others from from Spain. From elsewhere in the world, you’ll find the likes of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAlain Passard, André Chiang, Lanshu Chen\u003c\/strong\u003e, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLorenzo Cogo\u003c\/strong\u003e. Terrific color photography makes this world tour extra exciting.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e In Spanish and English. Paperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812463874181,"sku":"Montagud Editors","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/apicius-25-cover.jpg?v=1742237992"},{"product_id":"apicius-30-p","title":"Apicius 30","description":"\u003cp\u003eTwice a year this Spanish-English bilingual magazine, billing itself as the “Journal of Haute Cuisine,” pays tribute to some of the world’s greatest chefs with profiles and photos of their plated food. Terrific food photography brings us in to the dining rooms of restaurants that, in many cases, are not represented in current books.\u003c\/p\u003e\n\u003cp\u003eThe chefs featured in this issue are \u003cstrong\u003eJordi Cruz\u003c\/strong\u003e of ABaC in Barcelona; \u003cstrong\u003eFrancis Paniego\u003c\/strong\u003e of El Portal del Echaurren in Ezcaray; \u003cstrong\u003eRicard Camarena\u003c\/strong\u003e of Ricard Camarena Restaurant, in Valencia; \u003cstrong\u003eJavi Olleros\u003c\/strong\u003e of Culler de Pau in Pontevedra; and\u003cstrong\u003e Luis Lera\u003c\/strong\u003e of Lera in Castroverde de Campos.\u003c\/p\u003e\n\u003cp\u003eIn Spanish and English. Paperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812463939717,"sku":"Montagud Editors","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/apicius-30-cover.jpg?v=1742237993"},{"product_id":"apicius-34-p","title":"Apicius 34","description":"\u003cp\u003eTwice a year this Spanish-English bilingual magazine, billing itself as the “Journal of Haute Cuisine,” pays tribute to some of the world’s greatest chefs with profiles and photos of their plated food. Terrific food photography brings us in to the dining rooms of restaurants that, in many cases, are not represented in current books.\u003c\/p\u003e\n\u003cp\u003eThis particular issue comes with a special over cover unlike any other issue in the magazine’s history. A wall of text features just two phrases: “#fuerzachefs” and “f*ckcoronavirus”.\u003c\/p\u003e\n\u003cp\u003eFeatured inside are five Spanish chefs and their restaurants:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePedro Sánchez \u003c\/strong\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBagá\u003c\/strong\u003e, a tiny (15 seats) Michelin-starred restaurants in a small town in northern Andalusia;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFina Puigdevall and the Puigvert family \u003c\/strong\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLes Cols\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein the famed restaurant town of Girona;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAurelio Morales\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCebo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Madrid;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eArtur Martinez\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAurt\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Barcelona; and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eXune Andrade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMonte\u003c\/strong\u003e, tucked away in the Asturian mountain town of San Feliz.\u003c\/p\u003e\n\u003cp\u003eIn Spanish and English. Color photographs throughout. Paperback.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812464038021,"sku":"Montagud Editors","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ap34_portada_con_l.jpg?v=1742237994"},{"product_id":"art-culinaire-0057-c","title":"OP: Art Culinaire #57","description":"\u003cp\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJoel Antunes of The Dining Room in Atlanta\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBarbara Lynch of No.9 Park in Boston\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMichael Kornick of MK in Chicago\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTadashi Ono of Sono in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTroy Thompson of Fusebox in Atlanta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812465905797,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC57.jpg?v=1665591435"},{"product_id":"art-culinaire-0059-c","title":"OP: Art Culinaire #59","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAdolfo de'Martino of Green Gables Inn \u0026amp; Restaurant in New Jersey\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAnthony Victor Lo Pinto of Huntley Taverne in New Jersey\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAlan Ashkinaze of Manhattan Prime in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eYoshinori Kojima of MC^2 in San Francisco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShigefumi Tachibe of Chaya Brasserie in San Francisco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNicole Kaplan of Eleven Madison Park in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812465938565,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC59.jpg?v=1665591408"},{"product_id":"art-culinaire-0061-c","title":"OP: Art Culinaire #61","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eToshio Tomita of Nobu in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKaltoum el Abbadi of La Maison Bleue in Morocco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHassan Kamal of El Korsan Restaurant in Morocco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRick Bayless of Frontera Grill and Topolobampo in Chicago\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAlfred Portale of Gotham Bar and Grill in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEric Hubert of Jean Georges in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812465971333,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC61.jpg?v=1665590950"},{"product_id":"art-culinaire-0062-c","title":"OP: Art Culinaire #62","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJean Joho of Everest in Chicago\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSam DeMarco of District and The Muse Hotel in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDavid Bouley of Danube in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlorian Bellanger of Le Bernardin in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCindy Pawlcyn and Pablo Jacinto of Mustard's Grill in California\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTraci Des Jardins of Jardinère in California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdditionally, there is a piece on pairing beer with food.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466036869,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC62.jpg?v=1665590934"},{"product_id":"art-culinaire-0066-c","title":"OP: Art Culinaire #66","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePatrice Caillot of Lespinasse in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eStanley Wong of TanDa in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSuzanne Goin of Lucques in Los Angeles\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJamie West of San Ysidro Ranch in Montecito\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDante Boccuzzi and John Miele of Aureole in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466102405,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC66.jpg?v=1665590822"},{"product_id":"art-culinaire-0067-c","title":"OP: Art Culinaire #67","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMyung Ja Kwak and Jenny Kwak of Do Hwa in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEn-Ming Hsu of The Ritz-Carlton in Chicago\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGabriel Kreuther of Atelier and The Ritz-Carlton in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSandro Gamba of NoMI Garden in Chicago\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMatthew Reguin of 71 Clinton Fresh Food in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466135173,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC67.jpg?v=1665590806"},{"product_id":"art-culinaire-0072-c","title":"OP: Art Culinaire #72","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGeoffrey Zakarian of Town in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHide Yamamoto of Chatham Bars Inn in Massachusetts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eVernon Morales of Salt in Philadelphia\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMassimiliano Alajmo of Le Calandre in Italy\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSilvana Ferrari of Ristorante al Bersagliere in Italy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso, there is a piece on boba tea.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466167941,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC72.jpg?v=1664642060"},{"product_id":"art-culinaire-0086-c","title":"OP: Art Culinaire #86","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKate Zuckerman of Chanterelle in New York\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMichael Psilakis of Anthos and Kefi in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJoel Antunes of Joel in Atlanta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKen Oringer of Clio, Toro, KO Prime, and La Verdad in Boston\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMichael Symon of Lola and Lolita in Cleveland\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDaniel Humm of Eleven Madison Park in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso included is a piece on Argentinian Malbecs with recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that early issues of Art Culinaire may be subject to more shelfwear.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466266245,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC86.jpg?v=1664641444"},{"product_id":"art-culinaire-0087-c","title":"OP: Art Culinaire #87","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGilles Verot of Maison Verot in Paris\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNancy Olson of Gramercy Tavern in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNoriyuki Sugie of Asiate in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMark Ayers of Pacific's Edge in California\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout. Very Good\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466299013,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/AC87.jpg?v=1719600260"},{"product_id":"art-culinaire-0089-c","title":"OP: Art Culinaire #89","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCraig Koketsu of Park Avenue Summer and Quality Meats in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAndrew Carmellini of A Voce in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShotaro Kamio of Yoshi's in San Francisco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGray Kunz of Cafe Gray and Grayz in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFabio Donadoni of Era Ora in Copenhagen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso included is a piece on tonic water with recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note that early issues of Art Culinaire, though unused, may be subject to more shelfware.\u003c\/em\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466331781,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC89.jpg?v=1664641406"},{"product_id":"art-culinaire-0090-c","title":"OP: Art Culinaire #90","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAndrea Bergquist of Merkato 55 in New York\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDavid LeFevre of The Water Grill in Los Angeles\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBarton Seaver of DC Central Kitchen in Washington, DC\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJoe Miller of Joe's Restaurant and Bar Pintxo in California\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTony Aiazzi of Aureole in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003cbr\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466364549,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC90.jpg?v=1664044241"},{"product_id":"art-culinaire-0091-c","title":"OP: Art Culinaire #91","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeter Beck of Tamarind in New York\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJosé Andrés of Jaleo, Cafe Atlantico, Oyamel, Zaytinya, and Minibar in Washington, DC\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHarold Dieterle of Perilla in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAimo and Nadia Moroni of il Luogo di Aimo e Nadia in Milan\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMassimo Bottura of Osteria Francescana in Modena\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdditionally, there is a piece on moonshine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466397317,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC91.jpg?v=1664044192"},{"product_id":"art-culinaire-0092-c","title":"OP: Art Culinaire #92","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChikara Sono of Kyo Ya in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAna Sortun of Oleana in Massachusetts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJamie Bissonnette of Toro in Massachusetts\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRick Moonen of Rick Moonen's RM Seafood in Las Vegas\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSeamus Mullen of Boqueria in New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003cbr\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466430085,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC92.jpg?v=1664043981"},{"product_id":"art-culinaire-0093-c","title":"OP: Art Culinaire #93","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emagazine 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eToshio Suzuki of Sushi Zen in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRob Evans of Hugo's in Maine\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFrancois Kwaku-Dongo of L'Escale in Connecticuit\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIvy Stark of Dos Caminos in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJeremy Bearman of Rouge Tomate in New York\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMarc Vetri of Vetri and Osteria in Philadelphia\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso included is a piece on vinegar cocktails, including recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466495621,"sku":"Art Culinaire","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC93.jpg?v=1664043940"},{"product_id":"art-culinaire-0103-c","title":"OP: Art Culinaire #103","description":"\u003cp data-mce-fragment=\"1\"\u003eEach issue of this magazine for culinary professionals offers coverage of chefs and restaurants who are earning the respect of their peers, even if they have not all made it onto the cover of Food \u0026amp; Wine yet. Among those featured in this issue:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNick Anderer of Maialino, NYC; Danny Grant of the Elysian Hotel, Chicago, IL; Marcus Jernmark of Aquavit, NYC; Tiffany MacIsaac of Neighborhood Restaurant Group, Washington, DC; Alex Stupak of Empellon, NYC; Jose Andres, \u0026amp; Jose Garces.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA great way to find out what the world’s chefs are doing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466528389,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ac103.jpg?v=1627420340"},{"product_id":"art-culinaire-0107-c","title":"OP: Art Culinaire #107","description":"\u003cp data-mce-fragment=\"1\"\u003eEach issue of this magazine for culinary professionals offers coverage of chefs and restaurants who are earning the respect of their peers, even if they have not all made it onto the cover of Food \u0026amp; Wine yet. Among those featured in this issue:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrenda Chatlain \u0026amp; Al Hartman of The Smoked Olive, Sonoma, CA; Lee Cooper of L’Abattoir, Vancouver, BC; Dominique Crenn of Atelier Crenn, San Fransisco, CA; Jared Von Camp of Nellcote, Chicago, IL; Michael \u0026amp; Patrick Sheerin of Trenchermen, Chicago, IL; David Kinch of Manresa, Los Gatos, CA, Chris Cosentino of Incanto, San Fransisco, CA; Matthew Lightner of Atera, NYC\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA great way to find out what the world’s chefs are doing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466626693,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ac107.jpg?v=1626727169"},{"product_id":"art-culinaire-0110-c","title":"Art Culinaire #110","description":"\u003cp data-mce-fragment=\"1\"\u003eThis hardcover quarterly magazine showcases the work of professional cooks and in this issue features an array of young chefs from around the country, including Fredrik Berselius of Aska in Brooklyn, Kim Floresca and Daniel Ryan of [ONE] in Chapel Hill, and Ari Taymor of Al Ma in Los Angeles.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition, Ivan Orkin talks about ramen, Sang Yoon discusses finding inspiration in takeout food, Greg Boehm and Dan Lee of Cocktail Kingdom discuss their five essential bar tools. Great presentation photography as always. color throughout.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466724997,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Art-110-150.jpg?v=1742237997"},{"product_id":"art-culinaire-0111-c","title":"Art Culinaire #111","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFour times a year, \u003cem\u003eArt Culinaire\u003c\/em\u003e 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis issue represents the magazine's transition to new ownership,  maintaining the original focus but with a fresh, streamlined design. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAmong the chefs featured in this issue are Thomas Keller in a six-version doughnut celebration of the twentieth anniversary of The French Laundry and three Rhode Island chefs: Champe Speidel of Persimmon, Benjamin Sukle of Birch, and Matthew Varga of Gracie’s. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA section focusing on beverages includes notes from a blind tasting featuring beverage directors and sommeliers from some of the country’s leading restaurants. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466757765,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC-cover-111-scaled.jpg?v=1742237997"},{"product_id":"art-culinaire-0120-c","title":"Art Culinaire #120","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eprofiles 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis issue, celebrating thirty years’ of the magazine’s publication, features a particularly high-profile line up of chefs, including\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJean-Georges Vongerichten\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDaniel Humm\u003c\/strong\u003e,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDan Barber\u003c\/strong\u003e, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMartin Benn\u003c\/strong\u003e. There’s also a delightful fold-out of social media photos that\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efans and contributors have shared.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnd in the repeating Looking Glass feature, three sommeliers blind taste a wine and speculate as to its origins. Great presentation photography on the work of all the chefs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466823301,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC_cover-120-subscribe.jpg?v=1742237998"},{"product_id":"art-culinaire-0121-c","title":"Art Culinaire #121","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eprofiles 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis issue highlights two rising star female chefs:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLanshu Chen\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Le Moût in Taiwan, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeonor Espinosa\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Leo in Colombia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlso included are\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBryce Shuman\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof the much-lamented Betony in NYC;\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAaron Silverman\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Rose’s Luxury and Pineapple and Pearls in Washington, DC; and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMichael Tusk\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Quince in San Francisco.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this issue’s repeating Looking Glass feature, three sommeliers blind taste a wine and speculate as to its origins. One nails it just about as closely as it could possibly be done!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOutstanding food photography is\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e‘s hallmark.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812466856069,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC-cover-121_subscribe_800.jpg?v=1742237999"},{"product_id":"art-culinaire-0134","title":"Art Culinaire #134","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eMicha Schäfer\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBilly Wagner\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Nobelhart \u0026amp; Schmutzig in Berlin\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eThomas Raquel\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Le Bernardin in New York City\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eScott Winegard\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Farm Spirit in Portland, Oregon\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWilliam Bradley\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Addison in Del Mar, California\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eDavid Toutain\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Restaurant David Toutain in Paris\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition there are articles on Babancourt rhum and Le Bernardin’s update of a 20-year-old dessert. And in the popular recurring feature Looking Glass, three wine professionals taste from an unmarked bottle and attempt to determine what it is—and one of them pretty much nails it.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812467085445,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC134.jpg?v=1742238002"},{"product_id":"art-culinaire-0135","title":"Art Culinaire #135","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChefs featured in this issue include:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eJeremiah Langhorne\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof The Dabney in Washington, DC\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eJustin Yu\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Theodore-Rex in Houston\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Manning, Megan Fitzroy Phelan,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePatrick Phelan\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Longoven in Richmond, Virginia\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eRyan\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eElena Roadhouse\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Nodoguro in Portland, Oregon\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eGerard Craft\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Pastaria in Nashville, Tennessee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn addition there are articles on Babancourt rhum and Le Bernardin’s update of a 20-year-old dessert. And in the popular recurring feature Looking Glass, three wine professionals taste from an unmarked bottle and attempt to determine what it is.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812467118213,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/AC135.jpg?v=1742238004"},{"product_id":"art-culinaire-0136","title":"Art Culinaire #136","description":"\u003cp data-mce-fragment=\"1\"\u003eFour times a year, \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis issue, bearing the tag line “Your Order is Ready for Pickup,” places an emphasis on how chefs and restaurants have responded to the COVID-19 pandemic. Among those featured:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMatthew Accorrino of SPQR\/Accordino’s to Go in San Francisco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHolly Smith of Cafe Juanita in Kirkland, Washington\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCurtis Stone of Gwen in Los Angeles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnd in the popular recurring feature Looking Glass, three wine professionals taste from an unmarked bottle and attempt to determine what it is.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":34812467183749,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/136-COVER.jpg?v=1742238005"},{"product_id":"cherry-bombe-15","title":"Cherry Bombe 15: Be the Change!","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eBeautifully designed, \u003cem\u003eCherry Bombe\u003c\/em\u003e appears twice a year to celebrate women and food. It’s a trend spotter, a nostalgia trip, an occasional provocateur, and a bit of frivolity, all bound together with strong writing. Each issue has a theme that contributors address from a range of viewpoints.\u003c\/p\u003e\n\u003cp\u003eThe theme of this issue is Be The Change! No one embodies that like Paola Velez, co-founder of Bakers Against Racism. This global bake sale generated almost $2 million for local Black Lives Matter causes and brought together professional and home bakers from around the world.\u003c\/p\u003e\n\u003cp\u003eAlso in this issue, Ianne Fields Stewart of The Okra Project, Moonlynn Tsai and Yin Chang of Heart of Dinner, a poem from Caroline Randall Williams, artwork by Stacy Michelson, an RBG tribute, recipes from Claire Saffitz and Zoe Adjonyoh, and lots more!\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"CB","offers":[{"title":"Default Title","offer_id":34812487630981,"sku":"Cherry Bombe","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/CB15.jpg?v=1625950265"},{"product_id":"drift-vol-10-manhattan","title":"Drift Vol. 10: Manhattan","description":"\u003cp\u003e\u003cem\u003eDrift\u003c\/em\u003e is a smart, well-designed, edgy magazine dedicated to coffee culture. Each semi-annual issue focuses on a different place, exploring the many ways coffee is enjoyed there.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDrift\u003c\/em\u003e returns to its origins with this Manhattan-focused issue. (The very scarce issue #1 was \"New York.\") And given all that has happened in 2020, it's not surprising that a significant part of the issue's focus is on the response and resilience of the island's coffee scene in the face of the COVID-19 pandemic.\u003c\/p\u003e\n\u003cp\u003eBut there's also a very Manhattan-style love of quirkiness and diversity in articles that celebrate things such as the classic blue-and-white Anthora coffee cup that was a staple of Greek diners but created by a Czech immigrant.\u003c\/p\u003e\n\u003cp\u003eRich with a sense of place and history. And gorgeously photographed.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color and black-and-white photography throughout.\u003c\/p\u003e","brand":"Drift","offers":[{"title":"Default Title","offer_id":34812504604805,"sku":"","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Drift10.jpg?v=1625950286"},{"product_id":"eaten-8-the-food-history-magazine","title":"Eaten #8: The Food History Magazine","description":"\u003cem\u003eEaten\u003c\/em\u003e is a thrice-yearly publication \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/food-scholarship-1\"\u003ecelebrating food history\u003c\/a\u003e. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings. For Summer 2020, the theme is \"Fat.\" Among the contributors are:\n\u003cul\u003e\n\u003cli\u003eDressler Parsons on Irish bog butter\u003c\/li\u003e\n\u003cli\u003eDanielle Laprise on Japanese \u003cem\u003ewagyu\u003c\/em\u003e beef\u003c\/li\u003e\n\u003cli\u003eCynthia Clampitt on swine bred to provide maximum lard\u003c\/li\u003e\n\u003cli\u003eCynthia Chou on the rise and fall of fat men's clubs\u003c\/li\u003e\n\u003cli\u003eEmelyn Rude on the origins of the Hass avocado\u003c\/li\u003e\n\u003cli\u003eChristabel Lobo on ghee\u003c\/li\u003e\n\u003c\/ul\u003e\nWith excerpts from vintage exercise guides to help you cope with your own fat. Paperback. Color illustrations throughout.","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812506898565,"sku":"Eaten Editors","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Eaten8.jpg?v=1625950288"},{"product_id":"eaten-9-the-food-history-magazine","title":"OP: Eaten #9: The Food History Magazine","description":"\u003cem\u003eEaten\u003c\/em\u003e is a thrice-yearly publication \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/food-scholarship-1\"\u003ecelebrating food history\u003c\/a\u003e. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings. The Autumn 2020 issue is about Fire and Ice. Contributions include:\n\u003cul\u003e\n\u003cli\u003eDarra Goldstein on the salt of the White Sea\u003c\/li\u003e\n\u003cli\u003eNanna Rögnvaldardóttir on fueling the Icelandic kitchen\u003c\/li\u003e\n\u003cli\u003eStephanie Ganz on the origins of flaming cheese\u003c\/li\u003e\n\u003cli\u003eMaria Steinberg on dirty ice cream in the Phillippines\u003c\/li\u003e\n\u003c\/ul\u003e\nPaperback. Color illustrations throughout.","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812506931333,"sku":"Eaten Editors","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/No.9Website10.jpg?v=1625950289"},{"product_id":"fool-5-p","title":"OP: Fool #5","description":"This is the Religion Issue of \u003cem\u003eFool\u003c\/em\u003e, the peripatetic, highly intelligent, professionally focused, twice-yearly magazine which has grabbed worldwide attention. Contributors include Sean Brock, Fuchsia Dunlop, and the entire creative team from Mugaritz. On the cover is Adelaide, Australia chef Jock Zonfrillo, described as an \"outback evangelist\" for his unapologetic advocacy of indigenous ingredients. Other features include a tribute to Paul Bocuse and a profile of Singapore chef Andre Chiang. And of course, the photography is arrestingly beautiful, as with every issue of \u003cem\u003eFool.\u003c\/em\u003e We’ll tell you now: this issue will sell out in less than a year, and there is no point in delaying purchase if you are interested. Do not lend out your copies.\n\nPaperback. Black and white photographs throughout.","brand":"KNOP","offers":[{"title":"Default Title","offer_id":34812520464517,"sku":"Fool","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Fool51.jpg?v=1625950308"},{"product_id":"lucky-peach-vol-11-p","title":"OP: Lucky Peach Vol 11","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIn characteristic style, the All You Can Eat issue of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLucky Peach\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e explores the theme creatively, insightfully, and a bit irreverently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIncluded in this issue: a piece by Harold McGee who writes about pushing boundaries on edibility and food safety, with an anecdote about an unnamed scientist who “a century ago” made bread leavened with the bacteria from an infected wound; Fuchsia Dunlop recalls a forty-two course Sichuan feast by famed chef Yu Bo; Rachel Khong interviews a team living in a Mars simulation in Hawaii for four months about the cooking and eating experience on another planet; and a piece by Kevin Pang about the food in a mid-western correctional facility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eColor photographs and illustrations throughout. 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Along the way, Dorie Greenspan and David Chang stroll through their favorite Paris haunts; Chang, Rene Redzepi, and \u003cem\u003eLP\u003c\/em\u003e editor-in-chief Chris Ying interview Chef Tatiana Lehva of Le Servan; and James Bond’s dining habits are analyzed.\u003c\/p\u003e\n\u003cp\u003eColor photographs and artwork throughout. 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Don’t blame us, or editors Dave Chang, Chris Ying, or Peter Meehan if you end up on a bus in Bolivia.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout. \u003cspan data-mce-fragment=\"1\"\u003eVery Good; minor creasing to the front cover.\u003c\/span\u003e\u003c\/p\u003e","brand":"MCS","offers":[{"title":"Default Title","offer_id":34812552642693,"sku":"Peter Meehan and Editors","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Lucky7.jpg?v=1625950360"},{"product_id":"magazie-f-berry-issue-10","title":"Magazine F: Berry Issue 10","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eMagazine F\u003c\/em\u003e is a food documentary magazine which focuses on one ingredient per issue. 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The editors have cast the strict botanical definition of berries aside to include the likes of strawberries (romantically called an accessory fruit), and mulberries (a multiple fruit), along with currants, cranberries, lingonberries, raspberries, and all kinds of other fleshy fruit delights.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eUnlike other issue of Magazine F which strive for worldwide coverage, in this issue there is a strong focus on the Nordic countries, where berry foraging seems to have become inseparable from the interest in local ingredients and the development of a modern cuisine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. 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But as part of its quest to examine the use of foods worldwide, it features information on many locations, traditions, cooks, and producers. Beans, the subject of this issue, are an ancient food staple for human culture worldwide and are as valued in modern day Lebanon as they were in ancient China, where blocks of fermented soybean paste were royal wedding gifts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA profile of a contemporary Chinese artisan who specializes in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003emao dou fu, \u003c\/em\u003eor hairy tofu, leads into a guide to 15 other types of Chinese tofu. A visionary bean grower in Trinidad and Tobago shares his ideas about the increasing importance of beans in the world diet.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. 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But as part of its quest to examine the use of foods worldwide, it features information on many locations, traditions, cooks, and producers.\u003c\/p\u003e\n\u003cp\u003eThis issue on chicken, for instance, looks at everything from a small-scale, open-pasture chicken ranch in Louisiana to the way in which chicken functions as a common denominator meat in India, at least among the people there who are not vegetarian. A history of chicken domestication is followed by a worldwide survey of iconic chicken dishes, from yakitori in Japan to chicken mole in Mexico.\u003c\/p\u003e\n\u003cp\u003eProfessional chefs like Mark Hix and Antoine Westermann (owner of a restaurant called Le Coq Rico) weigh in on what they love about chicken, and there are, of course, photographs of elaborately feathered chickens in all their glory.\u003c\/p\u003e\n\u003cp\u003ePaperback. 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Around the world, some people seem to like chocolate, and this issue offers them everything from a profiles of a cacao grower in the Dominican Republic and a chocolate maker in New York City, to brief overviews of the history of chocolate production and consumption—Catholic priests disagreed about whether chocolate was a food or a drink; per capita consumption of chocolate in the UK is 3 kg higher than in the US.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePhoto essays celebrate distinctive packing and popular mass market brands, and there’s also a guide to specialty retails and historic producers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812553756805,"sku":"Magazine F Editors","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/downloadable_chocolate_cover.jpg?v=1625950363"},{"product_id":"magazine-f-curry-issue-9","title":"Magazine F: Curry Issue 9","description":"\u003cp\u003e\u003cem\u003eMagazine F\u003c\/em\u003e is a food documentary magazine which focuses on one ingredient per issue. The magazine explores how each ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos. The magazine originates in Korea, where it is published roughly 6 times a year. 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It’s a vibrant and inspiring collection of the work of leading pastry chefs, with gorgeous presentation photographs for both plated desserts and pastry case items.\n\nAmong the many chefs whose work appears here are J\u003cstrong\u003eose Andr\u003c\/strong\u003e\u003cstrong\u003eés, Martin Benn, Mallory Cayon Natalie Eng, Cédric Grolet, Régis Marcon, Nick Muncy, Jordi Roca\u003c\/strong\u003e, and \u003cstrong\u003eAtsushi Tanaka\u003c\/strong\u003e.\n\nIn English and French. Color photographs throughout. Paperback.","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812559425669,"sku":"Montagud Editors","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/melba-2-cover-1.jpg?v=1625950371"},{"product_id":"melba-3-pastry-magazine-by-apicius-and-montagud-editores","title":"Melba 3: Pastry Magazine by Apicius \u0026 Montagud Editores","description":"\u003cp\u003eMontagud Editores of Barcelona and the team behind \u003ca title=\"Apicius #27\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/magazines\/apicius-27\/\"\u003eApicius\u003c\/a\u003e magazine produce this pastry and bread periodical, named for the last dish served at elBulli (which was in turn named for the dessert created by Escoffier).\u003c\/p\u003e\n\u003cp\u003eFans of the long-running \u003ca title=\"Pastry Revolution #21\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/professional\/pastry-revolution-21\/\"\u003e\u003cem\u003ePastry Revolution\u003c\/em\u003e\u003c\/a\u003e will recognize this as a collection of that magazine’s best pieces. But while \u003cem\u003ePR\u003c\/em\u003e is published only in Spanish, Melba is in English and French.\u003c\/p\u003e\n\u003cp\u003eAmong the many leading chefs bakers featured in this issue are \u003cstrong\u003eAlbert Adrià, Eneko Atxa, Claire Damon, Yann Duytsche, Jordi Roca, Rhian Shellshear\u003c\/strong\u003e, and \u003cstrong\u003eToni Vera\u003c\/strong\u003e. Each dish is accompanied by a full-page presentation photo so that a wide variety of styles are on display.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Paperback.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812559458437,"sku":"Montagud Editors","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/melba-3-cover.jpg?v=1625950372"},{"product_id":"nez-3-the-olfactory-magazine-p","title":"Nez #3: The Sex of Scent","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePublished twice a year,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNez\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eexplores the world around us via our sense of smell. It provides an insight into the vital role that olfactory sensations play in our lives in a novel approach that encompasses art, literature, science, history, food, and perfume. While a large proportion of each issue is obviously given over to fragrance and perfumery, the relationship between scent and taste is inescapably part of the magazine as well.\u003c\/p\u003e\n\u003cp\u003eIssue #3 is in English. An infographic feature explores the uses of black currants in food and perfumery and. Madagascar vanilla production is profiled. Two historians appear as well, one delving into the olfactory pleasures of coffee and another drawing inspiration from events such as a Catalan citrus harvest to create perfumes.\u003c\/p\u003e\n\u003cp\u003eHandsomely designed with full color throughout. In English.\u003c\/p\u003e","brand":"MADQ","offers":[{"title":"Default Title","offer_id":34812570140805,"sku":"Nez \u0026 Idm-lmr","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/nez-3-en-vector-07_740x_90628397-63af-4ac4-8a8d-8770433a4c93.png?v=1625599026"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/Fool8.jpg?v=1663256296","url":"https:\/\/www.kitchenartsandletters.com\/collections\/periodicals.oembed?page=17","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}