Art culinaire No. 86. The International Magazine in Good Taste. Fall 2007.

84 p., num. fig. Binding a little rubbed, otherwise good and very clean. - Contents: Industry Spotlight / The Experimental Cuisine Collective -- Back to Basics / Stack Attack -- A Sticky Subject / The Okra Appreciation Society -- Flavored Salts / Season Your Seasoning -- Small Plates / Trend or (R)evolution? -- You Talking to Me / Wine with an Altitude. - Chiefs: Joël Antunes -- Gabriel Bremer -- David A Carson -- Wesley Genovart -- Daniel Humm -- Ken Oringer -- Michael Psilakis -- Michael Symon -- Kate Zuckerman. - Recipes: APPETIZERS: Celery Cappucino with Black Truffles -- Date Ravioli with Cumin Red Pepper Sauce and Fried Okra -- Eel, Smoked, with Crispy Duck Tongues, Potato 'Coal" and Szechwan Salt -- Egg, Slow-Poached, with Rice Cracker-Crusted Asparagus and Cheese Foam -- French Toast with Pickled Okra and Corn Ice Cream -- Georgia Rainbow Trout, Cured, with Pickled Okra "Roe" and Okra Chips -- Grilled Prawn and Scallop Avgolemono -- Keftede Sampler -- Kumomoto Oysters with Sea Beans, Osetra Caviar and Frozen Shiso Salt -- Liquid Pomegranate Truffle with Fennel Pollen Salt and "Eau de Vie" -- Lobster Tempura, Sous'-Vide, with Vanilla Sea Salt and Carrot Foam -- Marbre of Scottish Langoustines with Sauce Escabèche -- Naked Spanakopita -- Oysters, Kasu Salt-Cured, with Pickled Cherries and Sea Water Foam -- Peekytoe Crab Canneioni with Daikon Radish and Madras Curry -- Phyllo 'Pasta' with Rabbit Confit, Burgundy Snails and Pea Tendrils -- Razor Clam Seviche with Aji Amarillo Salt Capsule -- Sardine and Cucumber Pita with Olive Tar -- Skordalia 'Soup' with Phyllo-Wrapped Cod, Beet Tartare and Caperberries -- Southern Still Life: Pickled Okra, Fried Okra and Okra Martini -- Spanish Potato "Tortilla" with Quail Egg and Shallot Confit -- Sweetbreads, Crispy, with Cucumber Dill Yogurt and Thai Chilis -- Terrine of Roasted Okra and Goat Cheese with Fennel Salad -- Trio of Greek Sushi -- Truffle Macaroons with Quinces and Foie Gras -- Vichyssoise of Oysters and Caviar -- SALADS: Greek Salad with Botan Shrimp Tartare and Fried Phyllo Octopus Salad with Black-Eyed Peas -- MAIN COURSES: John Dory, Grilled, with Poached Phyllo and Fava Beans -- Lamb Belly, Grilled, with Maitake-Potato Hash and Poached Quail Egg -- Lamb Trio -- Lasagne of Nova Scotia Lobster with Artichokes and Verbena Sauce -- Loup de Mer, Poached, with Endive-Saftron Nage and Ginger -- Parmesan Flatbread with Okra, Ribs and Hon Shimeji Mushrooms -- Pork Belly, Braised, with Slow Roasted Beets -- Pork Cheeks, Sous-Vide, with Apples and Fried Okra -- Poussin, Poached, with Fall Vegetable Mousselines -- Sea Scallops, Seared, with Mussel Broth, Sea Beans and Cherry Tomatoes -- Virginia Black Bass with Stuffed Okra Tempura and Succotash -- Wagyu Beef with Anchovy Salt, Morel Mushrooms and Sake Dashi -- DESSERTS: Almond Phyllo Turnover with Cherry and Port Compote -- Banana, Coconut and Pecan Strudel -- Bittersweet Chocolate Sorbet with Szechwan Pepper and Passion Fruit -- Candied Okra Napoleon with Raspberries and Butterscotch Ice Cream -- Caramel Bonbons, Soft, with Espresso Fleur de Sei and Dark Chocolate -- Chocolate Cream with Cucumber Sorbet and Lilac Salt -- Coconut "Geode" with Elderflower Gel and Coconut Salt -- Farina Custard, Phyllo-Wrapped, with Semolina Ice Cream and Fig Compote Orange Parfait with Tarragon, Citrus Fruits and Black Olive Caramel -- Pistachio and Cardamom Nougat Glacé with Macerated Strawberries.