FULL-PAGE PLATE PRESENTATIONS
METICULOUS RECIPES
Featured chefs create recipes just for Art Culinaire. Find detailed ingredients, methods, and plating direction—down to the garnishes.
Peeled and finely chopped. Strain through a fine mesh sieve. Add salt and pepper to taste. Temper, chill, sheer, swirl, simmer, bloom. There’s a lot of rhythm in a chef’s lingo,
and individual style in a chef’s plate presentation.
ISSUE 111
ROASTED MAITAKE, TURNIP, WHEATBERRY PORRIDGE
By Benjamin Sukle, Birch,Providence, Rhode Island
READ MORE![Recipes Chef Ben Sukle of Art Culinaire Issue 111 Providence Rhode Island](https://artculinairemagazine.com/wp-content/uploads/2015/01/mushroom_recipe-01.jpg)
![Recipes Quail, Sweet Corn Luke Dale Roberts Issue 112 Art Culinaire](https://artculinairemagazine.com/wp-content/uploads/2015/01/quail_recipe-01.jpg)
ISSUE 112
QUAIL, LICORICE, AND SWEET CORN
By Luke Dale-Roberts, The Test Kitchen,
Cape Town, South Africa
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