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OP: Art Culinaire #34

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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:

  • Charlie Trotter of Charlie Trotter's in Chicago
  • Paul Bartolotta of Spiaggia in Chicago
  • Jeffrey Buben of Vidalia in Washington, DC
  • Daniel Boulud of Restaurant Daniel in New York
  • Philippe Chin of Chanterelles in Philadelphia

Hardcover. Color photographs throughout.

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

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