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 may be subject to more shelfwear.
