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Art Culinaire | 
| Publisher: Culinaire Inc
Buy New: $59.00
Rating:  5 reviews
Sales Rank: 708
Format: Magazine Subscription
Type: Trade magazine
Subscription Issues: 4
Subscription Length: 12 Months
Issues Per Year: 4
First Issue Lead Time: 12-16 Weeks
ASIN: B00006K4BR
Availability: Usually ships in 2 to 4 months
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| Editorial Reviews:
Product Description
Dedicated to the quality and beauty of professional food preparation. Contains recipes and color photography of the presentation of the dish.
Abstract
Aimed at amateur and professional musicians and music enthusiasts.
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| Customer Reviews:
Expensive, but worth EVERY Penny June 3, 2005
R. Spencer (Maryland)
37 out of 37 found this review helpful
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.
Outstanding November 5, 2003
Jeff (New York, NY United States)
25 out of 28 found this review helpful
This is an outstanding publication. Unlike most magazines and books, this is the real deal with full recipes from leading chefs. I simply do not understand why it is so hard to find. These recipes are complicated, but if you like to cook, you'll find this inspirational. Everything is well photographed. It doesn't get any better than this.
Absolutely wonderful! June 6, 2004
Derek Stevens (Seattle, WA)
16 out of 18 found this review helpful
Art Culinaire is probably one of the absolute BEST magazines available to the culinary industry. Currently, I'm a culinary student and I have thoroughly enjoyed looking through each copy of Art Culinaire as my school has received it. Granted, the price is a bit steep when you're only getting four issues, but when those issues are bound like a book... They'll last far, far longer than any other magazine, no matter how careful you are with the others. Myself, I'm looking forward to having some cash free so I can get a subscription.
Inspirational Photos March 17, 2008
Shaun Oster (Santa Barbara)
3 out of 4 found this review helpful
This isn't a magazine, it's a phenomenon. A hard-backed reference for new culinary trends, and photos of plating to guide you with. If you are a chef, you must subscribe at least once to see for yourself if its useful to you.
Don't try this at home May 11, 2008
Phyllis F. Perkins (New York)
2 out of 2 found this review helpful
This is an interesting "magazine" -- actually it is a hard back book with great photos and state of the art recipes. I just got my first issue yesterday, so I haven't yet tried them, therefore I don't know if the recipes really work. What I do know is that this isn't the kind of magazine to turn to if you are looking for a quick idea of something to make for dinner tonight. The recipes are complicated with many different parts and steps. That said, if you eat at cutting edge restaurants and ever wonder "how did they do that?" this will tell you how. Also, there is nothing that says you have to make every component of a given recipes. For example in a complicated recipe for fish with a chickpea crust -- just the chickpea crust on the fish would be wonderful.
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