Art Culinaire 145

Issue 145 articles include: 

• Don't Hold the Anchovies: Stuart Brioza baits guests with this fresh forage fish
• A Snail Walks Into a Bar...: No punch line, just long lines at this Oakland hot spot
• Alter Ego: Vince Nguyen finds his other self with Berlu

Recipes include:

• Pink Shrimp, Lychee, Fresh and Fermented Flowers
  
• Turnips with Tamarind
  
• Tomato Toasts with lime-pickled Anchovies
• TAB Choco Taco
• Beef Tartare, Daikon, Wild Rice, Bottarga
• Celery Seed Shortbread and Lime Tart 
• ...and many more!

"Culinaire does something no other food publication does: capturing a chef’s visual art on glossy, oversized pages bound by a striking hard cover. Food gets personal as we zoom in with razor-sharp lenses. Our photographs and recipes offer some insight into the mind of a chef, but compelling interviews and intriguing portraits tell the rest of the story. Each quarter we also enhance your joy of wine and spirits as we learn from the masters, renowned winemakers and beverage industry veterans. You’ll find a full spectrum of wisdom and whimsy from an array of food architects and entrepreneurs."