OP: Art Culinaire #39

$35 · Offered by Kitchen Arts & Letters

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: Prue Barton and David Griffiths of Vinnies in New Zealand Lucas Spoel and Takashi Nakamura of Kermadec in New Zealand Bruce Yim of Ristorante Ecco in California Nobuyuki Matsuhisa of Nobu in New York Douglas Rodriguez of Patria in New York Lindsey Shere of Chez Panisse in California Hardcover. Color photographs throughout. Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.

• Binding: Hardcover

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