{"product_id":"art-culinaire-156","title":"Art Culinaire #156","description":"\u003cp\u003e\u003cspan\u003eFour times a year, \u003c\/span\u003e\u003cem\u003eArt Culinaire\u003c\/em\u003e\u003cspan\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\u003e\u003cspan\u003eThis issue showcases chefs in Louisiana and California. They are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eE. J. Lagasse of Emeril's in New Orleans\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTom Branighan of MaMou in New Orleans\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWalter and Margarita Manzke of Republique in Los Angeles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eAlan Hsu and Sarah Cooper of Sun Mood Studio in Oakland\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFrank chef interviews are accompanied as always by handsome plating photography of featured dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":41586033066117,"sku":"Art Culinaire","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/AC156Cover.webp?v=1777560961","url":"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-156","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}