OP: Art Culinaire #8

$35 · Offered by Kitchen Arts & Letters · No longer available

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.

• Binding: Hardcover

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