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OP: Art Culinaire #61

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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:

  • Toshio Tomita of Nobu in New York
  • Kaltoum el Abbadi of La Maison Bleue in Morocco
  • Hassan Kamal of El Korsan Restaurant in Morocco
  • Rick Bayless of Frontera Grill and Topolobampo in Chicago
  • Alfred Portale of Gotham Bar and Grill in New York
  • Eric Hubert of Jean Georges in New York

Hardcover. Color photographs throughout.

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

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