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OP: Art Culinaire #85

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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:

  • 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.

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