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OP: Art Culinaire #8

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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:

  • Heiji, Teruaki, and Takashi Tamura of Tsukiji Tamura Restaurant in Japan
  • Eisuke Sugai of Muryoan Restaurant in Japan
  • Karl Hoermann of Capitol Tokyu Hotel in Japan

Additionally there are a number of recipes featuring mushrooms and a piece on sake.

Hardcover. Color photographs throughout.

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

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