Art Culinaire Magazine 66 Cookbook

Art Culinaire Magazine No. 66 is a hardcover magazine cookbook combination for gourmet cooks and chefs. It offers not only some memorable recipes, but also some very interesting articles. This issue is especially amazing as it contains a number of special desserts including dishes like Apricot Knodel, Beignets with Mango Sorbet and Hot Chocolate, Dumplings with Fried Pear and Cinnamon with Honey Ice Cream and Chocolate Soup, Vanilla Scented Figs in Gold Leaf, Quark Dumpling with Plum Compote, and more. There are also main courses, soups, salads and appetizers. Of course...every Art Culinaire issue is visual with a lot of stunning photos ... this one included. 


Format: Hardcover, 80 pages. 

Copyright: 2002 

Publisher: Culinaire, Inc. 

Author: Art Culinaire 

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Additional Details


Art Culinaire issue number 60 is a wonderful issue of the popular gourmet hardcover magazine and cookbook. This issues features the following:

  • Industry Spotlight / Ken Hom 
  • Back to Basics / Dumplings  
  • Figs  
  • Saffron  
  • Beverage / Genepy  
  • Recipe Index / Preview 


Condition: Good condition. 

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