sunday, october 19th, 2008

A new isue of the quarterly publication Art Culinaire will be distributed this week. The following piece is one that I wrote for the magazine and it is a bit of a shameless plug since I am the Executive Editor of AC. I love my new position as it affords me a unique opportunity to meet with the world's most distinguished chefs, edit their recipes, recipe test, and research and write about one of my favorite things to write about and research...food!

In Issue 90, we profile ten chefs including "The Happy Chef" Michel Richard...who truly is one of the planet's jolliest men. Richard offers recipes for our "Faux Gras" article featured below. In tough economic times, oppulent ingredients such as foie gras, caviar and truffles seem like extravagent excesses. Richard and two other chefs play on traditionally expensive dishes such as beef tartar and foie gras by offering alternative ingredients that deliver just as much gastronomic pleasure as their inspirations without the wallet-guilt that often follows.

Art Culinaire has profiled hundreds of chefs and their recipes in its 25 year history. A few of the notables include Ferran Adria, Heston Blumenthal, Alain Ducasse, Eric Ripert, Joel Robuchon, Gray Kunz, Jean George Vongerichton, Grant Achatz, Marco Pierre White, Danial Boulud and the list goes on and on. Each issue also includes in-depth feature articles on everything culinary related including specific ingredients, cooking methods, industry spotlights, beverage features and culinary trends.

To subscribe to Art Culinaire, visit the website www.artculinairemagazine.com. I might be a bit biased but I sincerely beleive that if you'r a food lover, it's one of the best resources for the culinary world's most exciting and intriguing recipes from the planet's most distinguished chefs.

READ THE ARTICLE