{"product_id":"art-culinaire-157","title":"Art Culinaire #157","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.  There really is no comparable resource.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis issue profiles chefs in Nashville, New York, and Seattle:\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eMike Bagale\u003c\/strong\u003e of Sis \u0026amp; Guzzle in Manhattan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eAndy Doubrava\u003c\/strong\u003e and \u003cstrong\u003eTiffani Ortiz\u003c\/strong\u003e of Catbird Seat in Nashville\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eScott Malloy\u003c\/strong\u003e of Sourcewater in Nashville\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eKevin Smith \u003c\/strong\u003eof Beast \u0026amp; Cleaver in Seattle\u003cbr\u003e\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.\u003cbr\u003e\u003cbr\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ARTC","offers":[{"title":"Default Title","offer_id":41769518203013,"sku":"Art Culinaire","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/AC157.png?v=1784562475","url":"https:\/\/www.kitchenartsandletters.com\/products\/art-culinaire-157","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}