{"product_id":"art-culinaire-155","title":"Art Culinaire #155","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFour times a year, \u003cem\u003eArt Culinaire\u003c\/em\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis issue features chefs from California and Texas:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eFelipe Riccio and pastry chef Micaela Victoria from March in Houston\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eJacques Varon and Max Lappe from Baso in Houston\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAitor Zabala from Somni in Los Angeles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMonique and Paul Feybesse from Tarts de Feybesse in Oakland\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eGreat plating photography!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":41482618765445,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/AC155Cover.webp?v=1773684799","url":"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-155","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}