Art Culinaire Magazine 40 is yet another cookbook from the elegant series of gourmet cookbook-style hardcover magazines. This issues has recipes like Shellfish Bouillabaisse with Ginger Aioli, Lamb Chop with Roasted Vegetables and Garlic, and Crispy Chocolate Soufle Cake.
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Format: Hardcover, 80 pages.
Copyright: 1996
Publisher: Culinaire, Inc.
Author: Art Culinaire
Description: Inside this issue number 40 of Art Culinaire hardcover gourmet culinary magazine, you will find topics including Back to Basic: Cutlery, Sydney, Pork, A Rediscovery of Venezuelan Chocolate, and of course... amazing gourmet recipes.
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Condition: Good condition. Cover bottom edge has slightly worn cover material.