Art Culinaire

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Articles in Winter, 2007 issue of Art Culinaire

• The art of tea cocktails: a new tradition; It's all over the news: tea can make your heart healthier, lower your cholesterol, prevent cancer and make you thinner. It's a beverage that is quickly becoming associated with good, clean living—and the mos
• Grapefruit: a fruit with a bit of a complex
• Gilles Verot: charcutier
• Double vision: how many hats can a chef wear? AC met with three chefs who not only run more than one restaurant, they offer a very different experience in each
• The bison, more commonly known as buffalo in the U.S., has had its impact on American history and culture, but has yet to be a presence on the American table. With a quarter of the fat of beef, it makes for an intriguing alternative. The question is: with
• A small cuppa history
• Mise en place