Art Culinaire Magazine 87 Cookbook

Additional Details

Description: For this issue, we've found a few things lo sustain us as winter lingers on. 

• First we turn a sunny spotlight on grapefruit, an overlooked citrus in both sweet and savory applications. 
• Next, considering the warming and restorative properties of a hot cup of tea, we asked two New York chefs to show us the cooking benefits. 
• After that, three very busy chefs with multiple restaurants take the time to show us how they express themselves in different kitchens. 
• Finally, there's bison. Already admired for alternative steaks and burgers, this animal is poised to bring a lot more to the plate, as one D.C. chef demonstrates. 
• In the end, we return to tea to reinvent it as a cocktail, and strongly encourage you to raise a cup to the coming spring. 

Table of Contents (articles/features)

• Industry Spotlight / GillesVerot, Charcutier 
• Back to Basics / Grapefruit 
• A Small Cuppa History / Cooking with Tea 
• Double Vision / How Many Hats can a Chef Wear? 
• Family Affair / Buffalo - The Other Red Meat 
• The Art of Tea Cocktails 
• Recipe Index / Preview 

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Condition: Good condition.