OP: Art Culinaire #34
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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:
- Charlie Trotter of Charlie Trotter's in Chicago
- Paul Bartolotta of Spiaggia in Chicago
- Jeffrey Buben of Vidalia in Washington, DC
- Daniel Boulud of Restaurant Daniel in New York
- Philippe Chin of Chanterelles in Philadelphia
Hardcover. Color photographs throughout.
Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.
