Articles from Art Culinaire (September 22, 2006)

Title	Author	Type	Words
A study in color.		Recipe	3159
Five days in Barcelona (and points north).			19861
Mise en place.			177
Mussels.		Recipe	4103
Restaurant: public relations.		Interview	4199
Second guessing your garlic: you've pursued bright green or purple heirloom tomatoes, obscure microgreens and pedigreed livestock for your menu--but do you care where your garlic comes from? Can you afford to look beyond that big plastic jug of peeled cloves, and if so, how much of a difference can it make to use heirloom or exotic varieties of garlic in the finished dish?		Recipe	6663
The eminent drinkable wine .beaujolais nouveau--one need to only glate into the gaping maw of worldwide celebrity culture to understand what has happened to the "it-factor" of beaujolais nouvean.	Woolever, Laurie		1131