Four times a year, Art Culinaire 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. This issue includes a feature on Edomae sushi pioneer Chef Keiji Nakazawa at Sushi Sho in Honolulu; Chef Tetsuya Wakuda of Tetsuya’s in Sydney, Australia; and Chef Daniella Soto-Innes of Cosme in New York City. Also in this issue, Erik Liedholm of Wildwood Spirits talks gin, and the popular regular feature, Looking Glass, in which three sommeliers blind taste a wine and speculate as to its origins. Outstanding food photography is Art Culinaire‘s hallmark.
Color photographs throughout. Hardcover.