OP: Art Culinaire #61

$30 · 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: Toshio Tomita of Nobu in New York Kaltoum el Abbadi of La Maison Bleue in Morocco Hassan Kamal of El Korsan Restaurant in Morocco Rick Bayless of Frontera Grill and Topolobampo in Chicago Alfred Portale of Gotham Bar and Grill in New York Eric Hubert of Jean Georges in New York 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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