Art Culinaire: The international magazine in good taste
This is a book dedicated to the culinary arts with recipes, chef interviews and beautiful photographs. It is a tome for adventurous epicurists. Also Dedicated to the quality and beauty of professional food preparation. Contains recipes and color photography of the presentation of the dish. Contents: Industry Spotlight “Carlo Petrini”. Back to Basics “Larding and Barding”. Rillettes. Fresh Water Fish. A Shaded Place in the Tropics. Bitter-Sweet. Beverage. 15 Appetizers, 2 Salads, 2 Soups, 22 Main Courses, 10 Desserts, and 10 Chef Biographies.
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