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OP: Art Culinaire #77

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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.

Chefs featured in this issue include:

  • Susur Lee of Susur in Toronto
  • Sano Yuji of Taro Sushi in New York
  • Scott Dolich of Park Kitchen in Portland
  • Michael Ayoub of Fornino in New York
  • Paul Kahan of Avec and Blackbird in Chicago
  • Pierre Hermé in Paris

Also included is a piece on Grüner.

Hardcover. Color photographs throughout.

Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.

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