Each issue of this magazine for culinary professionals offers coverage of chefs and restaurants who are earning the respect of their peers, even if they have not all made it onto the cover of Food & Wine yet.
Among those featured in this issue:
Mickael Morieux of Boulangerie Morieux, France; Mario Batali & Cruz Goler, Lupa, NYC; Justin Woodward of Castagna, Portland, OR; Naomi Pomeroy, Beast, Portland, OR; Inaki Aizpitarte of Le Chateaubriand, Paris, France; Pascal Barbot, L’Astrance, Paris, France; Bertrand Grebaut of Septime, Paris, France; Andrew Zimmerman of Sepia, Chicago, IL; Gabriel Rucker of Le Pigeon, Portland, OR.
A great way to find out what the world’s chefs are doing.
Hardcover. Color photographs throughout.