Articles from Art Culinaire (June 22, 2007)

Title	Author	Type	Words
"Steak and Lobster" tartare with crispy bone marrow and Hackleback caviar.			515
A sustainable place.	Zamarra, Galen		840
An interview with Joel Robuchon; Chef and Restaurateur, Paris, Tokyo, Macao, New York and Las Vegas.		Interview	934
Arctic char roe brulee with roasted pear and celery root purees.			232
Avocado Cream and Vegetable Fondant.			262
Bacon with butterscotch and apple leather.		Recipe	262
Being schwa.	Carlson, Michael		778
Butter-poached lobster with Asian pears and pine emulsion.		Recipe	495
Capon and mustard green ravioli in consomme.		Recipe	738
Chef, and chef again.	Bekofsky, Noah		680
Chilled heirloom tomato soup with lobster, avocado and mustard oil.			252
Dehydrated chocolate mousse with pear encapsulates and caramelized mushrooms.		Recipe	944
Duet of white and green asparagus veloute with sea urchin.			326
Favorite recipes.			220
Feel the chill: cold savory soups.			931
French-Pressed pea consomme with carrot marshmallows and eucalyptus sorbet.		Recipe	321
Fried poached egg with caviar and smoked salmon.		Recipe	239
Green vegetable gazpacho with shrimp escabeche and green olive-tomato salpicon.		Recipe	466
Hoisin squab with rice cake and candied kumquats.		Recipe	967
Hot potato, cold potato.		Recipe	232
Keane country: go west, young man.	Newman, Carol M.		821
Licorice cake with banana-licorice chips and orange confit.		Recipe	526
Mustard green and bullernul squash quiche with toasted hazelnut vinaigrelle.		Recipe	349
Pan seared scallops with caramelized pears and salsify.			322
Party of one.	Bowles, Graham Elliot		752
Pear sabayon with macaroons and wolfberry puree.			827
Pearmania.			1687
Red beet gazpacho with goat cheese foam.		Recipe	356
Red lentils with chilis, curry leaves and mustard seeds.		Recipe	221
Red wine soup with berries and yogurt sorbet.		Recipe	285
Roast suckling pig with kimchee and pear-tatsoi salad.			403
Roasted almond soup with sauteed porcini mushrooms and artichokes.		Recipe	275
Roasted eggplant soup with bell pepper leather and pine nut brittle.		Recipe	379
Saffron-infused corn bisque with huitlacoche.		Recipe	206
Sea bream with galangal noodles, spicy banana blossom salad and coconut milk broth.			524
Sea urchin in lobster gelee with cauliflower cream.			655
Seared hamachi and spinach gomae with chilled shoyu-konbu broth.			464
Slow and steady wins the race.	Urena, Alex		730
Sour cream with grated smoked salmon and pink peppercorns.			159
Stir-fried green beans with mustard seeds.		Recipe	252
Sugar sphere with saffron mousse and red fruit sauce.			472
Summer Vegetables with Herbs and Mozzarella.			264
Sweet potato tempura with whisky gel and cinnamon fragrance.		Recipe	456
Sweetbreads with smoked pear puree and queso de valdeon.		Recipe	330
Thai-marinated lobster with avocado and hearts of palm.		Recipe	313
The art of living eventfully.	Achatz, Grant		1053
The possibilities of positivity.	Saran, Suvir; Mathur, Hemant		1291
The proper mustard: since ancient times, mustard has been a boon to humanity. We first appreciated it for its medicinal properties, and now see its suitability for environment-friendly biodiesel. Along the way we learned to love the way it tastes, too--seeds, leaves and all.	Zamarra, Galen		2210
The sweet (and savory) taste of freedom.	Kahn, Jordan		1002
Think before you drink.			1412
Tilefish in yuzu broth with lily bulbs.		Recipe	383
Tomato chutney.		Recipe	227
Truffled red wine risotto with Parmesan foam.			395
Unripe red anjou pear salad.			242
Verjus-marinated wild striped bass with mustard seed tuile.		Recipe	163
White chocolate cubism with pear jam and chrysanthemum cream.		Recipe	765
Windows of Hope.			1513