OP: Art Culinaire #77

$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: Susur Lee of Susur in Toronto Sano Yuji of Taro Sushi in New York Scott Dolich of Park Kitchen in Portland Michael Ayoub of Fornino in New York Paul Kahan of Avec and Blackbird in Chicago Pierre Hermé in Paris Also included is a piece on Grüner. Hardcover. Color photographs throughout. Almost as new except for some bumping about the edges.

• Binding: Hardcover

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