OP: Art Culinaire #85
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:
- Grant Achatz of Alinea in Chicago
- Douglas Keane of Cyrus Restaurant in California
- Michael Carlson of Schwa in Chicago
- Jordan Kahn of Varietal in New York
- Galen Zamarra of MAS in New York
- Suvir Saran and Hemant Mathur of DEVI in New York
Additionally, there is an interview with Joël Robuchon and a piece on molecular mixology with recipes.
Hardcover. Color photographs throughout.
Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.
Published on August 9, 2007
