{"product_id":"art-culinaire-156","title":"Art Culinaire #156","description":"\u003ch6\u003e\u003cstrong\u003e248 x 328 mm, 112 pages (hardback) \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eCalifornia, US\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 1986\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eCarol M. Newman\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director: \u003c\/strong\u003eIsabel Abdai\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Recording culinary history’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFounded over 30 years ago by a professional chef, glossy hardback \u003ci\u003eArt Culinaire\u003c\/i\u003e aims to ‘respect the chef’s code and foster integrity of the profession.’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside you’ll find stories from big name chefs, as well as large-format, on-location photography, in-person interviews and meticulous recipes from the upper ends of the gastronomic spectrum. This publication looks good enough to eat (almost).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOn the cover this issue: Tom Branighan’s take on French classic Poisson en Croûte at his New Orleans brasserie MaMou.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/artculinairemagazine.com\/\" target=\"_blank\"\u003eartculinairemagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45201980260461,"sku":null,"price":268.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/ArtCulinaire156.png?v=1778764788","url":"https:\/\/magculture.com\/products\/art-culinaire-156","provider":"magCulture","version":"1.0","type":"link"}