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Last Modified : 8-3-2008

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Magazines > Cooking Magazines > Item 18

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Art Culinaire
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Sales Rank: 179

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$59.00
At Amazon on 8-3-2008.

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About this Title
Dedicated to the quality and beauty of professional food preparation. Contains recipes and color photography of the presentation of the dish.
Product Description
Dedicated to the quality and beauty of professional food preparation. Contains recipes and color photography of the presentation of the dish.
Owner Reviews, Ratings, Comments and Criticism
I discovered this "magazine" while employed as the Reference and Instructional Librarian at a Culinary College. The four annual HARDCOVER issues arrive with just one ad - the back cover. The recipe quantities are typically for a family size rather than the mass serving quantities. This is important to note because this magazine IS very much oriented towards the professional or the very advanced amateur chef. Profiles and articles tend to focus on the needs of the Professional. One patron (a local sous chef who had graduated from a different culinary school some years earlier) began swearing a blue streak after thumbing through a few issues. When I confronted him about the outburst, he apologized and explained his behavior. For three years, he had worked under a local chef and been amazed at the creativity of the chef in coming up with new recipes for the restaurant. After thumbing through the issues, my patron had realized an ugly truth - their entire menu was being cribbed from Art Culinaire. When I told him I had at my disposal a large stack of subscription forms, he immediately took one saying, "Next time, I'll be ahead of him." Each issue is large enough and beautiful enough to double as a coffee table book (the paper quality and pictures are easily superior to most cookbooks), but you will want to keep every sauce-splattered issue as close to the stove as you can with burning the pages. There is no other magazine to compare it to and very few cookbooks that can match it.
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Art Culinaire
Available from Amazon
Price: $59.00
Updated on 8-3-2008.

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