Art Culinaire 24 – the International Magazine in Good Taste – Spring, 1992; Gray Kunz and His Fabulous Ideas & the Spices of Curry. [Hardcover] Anne Byrn

Description

Hardcover is in good condition with some wear and smudges. Corners have some minor wear. Pages are clean and binding is secure.

This Spring 1992 issue of Art Culinaire magazine offers a fascinating glimpse into the culinary world of the early 1990s. Featuring renowned chef Gray Kunz and his “fabulous ideas,” as well as an exploration of the rich history and flavors of curry spices, this volume provides a unique window into the avant-garde culinary scene of that era. Kunz, a pioneer of Asian-inspired haute cuisine, was at the forefront of redefining fine dining in New York City, and his innovative techniques and flavor combinations were highly influential. Meanwhile, the article on curry delves into the ancient origins and cultural significance of this beloved spice blend, tracing its journey from the Indian subcontinent to kitchens around the world. With its blend of cutting-edge cuisine and historical context, this issue of Art Culinaire would be a prized addition to any collection focused on the evolution of food culture and the culinary arts.