OP: Art Culinaire #20
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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.
Alain Ducasse, then of Restaurant Le Louis XV in Monte-Carlo is the only chef featured in this issue. The rest of volume 20 is devoted to the foods, wines, and various restaurants of Friuli-Venezia Giulia: Bellavista, Nastro Azzuro, Da Toni, Pick.
Additionally, there is a nice piece on Grappa.
Hardcover. Color photographs throughout.
Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.
