Art Culinaire Magazine 73 Cookbook

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Description: Welcome. It's another issue of Art Culinaire. And here we go... It's a ride through the global food underground. We take in all the best elements, all the essential basics and other nuggets; and we mix that with all the best new features and food coming out. It's a variety, and we put it all together. And it's 84 pages long. 

Coming up a bit later -- We have Marcus Samuelsson of Aquavit. He's bringing a shred of Scandinavia right here to us. We asked him what he'd cook up for his last meal. We've worked hard to bring this one to you. 

And Mr. Charlie Palmer graciously agreed to answer the same question. Hanging with Charlie P in NYC. It's a wrap. Watch out. 

We've got sensual food from the south. We've asked our chef to "pull" a few tricks out of his sleeve. Literally. 

Feelin' it yet? Have a mojito and you will. The exclusives just keep on coming here at Art Culinaire and getartc.com. Check us out on the Internet and send us your comments or chef recommendations. We like hearing from you. 

And of course, we've got your back-to-basics. Some funky twists on a favorite flavor, coconut. A pastry whiz deconstructs some traditional desserts. If you don't know this guy, you will soon. 

And we look at the resurgence of the Bay Area restaurant scene. A few notable places are popular all over again. And a sleeper food city, San Jose, is popular for the first time. It's a cracking roster. Feels good, doesn't it? Still with us or just joining us -- you've picked a good time. 

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Condition: Good condition.