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:

• Grant Achatz of Alinea in Chicago
• Douglas Keane of Cyrus Restaurant in California
• Michael Carlson of Schwa in Chicago
• Jordan Kahn of Varietal in New York
• Galen Zamarra of MAS in New York
• Suvir Saran and Hemant Mathur of DEVI in New York

Additionally, there is an interview with Joël Robuchon and a piece on molecular mixology with recipes.

Hardcover. Color photographs throughout.

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