Art Culinaire Magazine 88 Cookbook
Art Culinaire Magazine No. 88 is one of a series of special gourmet cookbook style hardcover magazines from this special culinary publication. If you aren't familiar with Art Culinaire and are a chef or enjoy gourmet fare and interesting articles from top culinary experts ... this cookbook is highly recommended. This issue number 88 from Spring 2008 has some memorable recipes like Key West Shrimp Pionono with Sofrito Sauce; Beets with Quail Eggs, Morels, and Leeks; Buffalo Ricotta Flan wtih Cauliflower Crumbles, and many more.
Format: Hardcover, 84 pages.
Publisher: Culinaire, Inc.
Author: Art Culinaire
Description: Spring is the season of poetry and renewed pleasures. To paraphrase Tennyson, it's the time when a chef's fancy turns to thoughts of approaching bounty. In order to heighten the anticipation, we decided to offer an issue of fresh and refreshingly different approaches to cooking: Sweetness, especially in savory dishes, is one theme.
In Back to Basics, one classically trained chef explores the benefits of caramelization; in another feature, three restaurant-owning pastry chefs work sugar into their entire menus; Latin-American flavor is the second main thread. We introduce the idea with recipes from two Latin chefs before we take up an age-old debate on one of South America's most famous firewaters; and Finally the focus shifts northward to Copenhagen, and its Nordic culinary treasures.
Condition: Good condition.
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