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Art Culinaire
Art Culinaire, founded by a professional chef over 30 years ago, showcases stories, photography, interviews, and recipes from renowned chefs, with the current issue featuring Aitor Zabala’s Trufflecini at Somni in Los Angeles.
| Title | Type | Published | ||
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| COFFEE AND DOUGHNUTS FOR THE CAPPUCCINO SEMIFREDDO Place the egg yolks and ¼ cup plus 2 tablespoons sugar in the... | Article | 11y ago | ||
| POACHED EGG AND LOBSTER FOR THE LOBSTER Remove claws and tail from lobster body and seal meat in a vacuum bag. Chill... | Article | 11y ago | ||
| ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE FOR THE GREEN ONION POWDER Lay the onions out onto a dehydrator tray and dehydrate at 165 de... | Article | 11y ago | ||
| QUAIL, LICORICE, AND SWEET CORN FOR THE CURE Blend the salt, star anise and ginger together in a blender to make a cure. Set... | Article | 11y ago | ||
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Niki Nakayama Art Culinaire Issue 115 Acclaimed chef Niki Nakayama showcases her innovative Japanese kaiseki cuisine, blending pre... | Image | - | |
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Recipes Chef Thomas Keller Shares his Doughnut Recipes Renowned chef Thomas Keller reveals his secret doughnut recipes, offering a delectable glimp... | Image | - | |