OP: Art Culinaire #7
Write a review
|
Ask a question
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:
- Jean Joho of the Everest Room and LaSalle Club in Chicago
- Henry Haller of the White House in Washington, DC
- Charles Saunders of Maxaluna in Florida
- Philippe Reininger and Pierre Prevost of Restaurant Le Marquis de Lafayette in Boston
- Michel Rostang of Le Regence In New York
- Paul Albrecht of 103 West in Atlanta
Hardcover. Color photographs throughout.
Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.
