Four times a year, Art Culinaire 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.
This issue represents the magazine's transition to new ownership, maintaining the original focus but with a fresh, streamlined design.
Among the chefs featured in this issue are Thomas Keller in a six-version doughnut celebration of the twentieth anniversary of The French Laundry and three Rhode Island chefs: Champe Speidel of Persimmon, Benjamin Sukle of Birch, and Matthew Varga of Gracie’s.
A section focusing on beverages includes notes from a blind tasting featuring beverage directors and sommeliers from some of the country’s leading restaurants.
Hardcover. Color photographs throughout.
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