Four times a year, Art Culinaire magazine profiles the work of leading chefs and food and drink professionals with an eye to keeping other pros up-to-date on creativity within the industry.

Chefs featured in this issue include:

• Sebastien Rouxel of Bouchon Bakery and Per Se in New York
  
• Patricia Yeo of Sapa in New York
• David Chang of Momofuku in New York
• Julie Farias of Ici in New York
• Paul Prudhomme of K-Paul's in New Orleans

Also included is a piece on South African wine.

Hardcover. Color photographs throughout.

Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.