155
Art Culinaire
Food & Drink
‘Recording culinary history’ Founded over 30 years ago by a professional chef, glossy hardback Art Culinaire aims to ‘respect the chef’s code and foster integrity of the profession.’ Inside you’ll find stories from big name chefs, as well as large-format, on-location photography, in-person interviews and meticulous recipes from the upper ends of the gastronomic spectrum. This publication looks good enough to eat (almost). On the cover this issue: Aitor Zabala’s Trufflecini at Somni in Los Angeles, California. artculinairemagazine.com
