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Series: Art Culinaire

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Works (80)

TitlesOrder
Art culinaire 1 by Franz Mitterer1
Art culinaire 2 by Franz Mitterer2
Art culinaire 4 by Franz Mitterer4
Art culinaire 5 by Franz Mitterer5
Art Culinaire 6 (Fall 1987) by The International Magazine in Good Taste6
ART CULINAIRE 63 the International Magazine in Good Taste: Winter 2001 by No Stated Author22
Art Culinaire ((The International Magazine in Good Taste, Volume 27))27
Art Culinaire ((The International Magazine in Good Taste, Volume 30))30
Art culinaire 31 by Franz Mitterer31
Art Culinaire ((The International Magazine in Good Taste, Volume 32))32
Art culinaire 32 by Franz Mitterer32
Art culinaire 34 by Franz Mitterer34
Art Culinaire ((The International Magazine in Good Taste, Volume 36))36
Art Culinaire: The International Magazine in Good Taste:A Veneer of Vietnam, Licorice Lollapalooza. (36) by Art Culinaire36
Art Culinaire #37, The International Magazine in Good Taste (The Lowdown on Low-fat/ Cornmeal: The Gold Dust of Grains)37
Art Culinaire: The International Magazine In Good Taste (The lowdown On Low-Fat, Cornmeal) Vol. 37 by Art Culinaire37
Art culinaire 38 by Franz Mitterer38
Art Culinaire ((The International Magazine in Good Taste, Volume 39))39
Art Culinaire ((The International Magazine in Good Taste, Volume 40))40
Art Culinaire ((The International Magazine in Good Taste, Volume 41))41
Art culinaire 41 by Franz Mitterer41
Art Culinaire ((The International Magazine in Good Taste, Volume 42))42
Art Culinaire ((The International Magazine in Good Taste, Volume 43))43
ART CULINAIRE The International Magazine in Good Taste 44 by Franz Mitterer44
Art Culinaire ((The International Magazine in Good Taste, Volume 45))45
Art Culinaire 45 - The International Magazine in Good Taste - Summer, 1997 by N/A45
Art Culinaire ((The International Magazine in Good Taste, Volume 46))46
Art Culinaire ((The International Magazine in Good Taste, Volume 47))47
Art Culinaire ((The International Magazine in Good Taste, Volume 48))48
Art Culinaire: The International Magazine In Good Taste (Aged Balsamic Vinegars, Tamarind, Custards, Tuscany, Citrus, Spices) (Vol. 51) by Art Culinaire51
Art Culinaire ((The International Magazine in Good Taste, Volume 53))53
Art Culinaire ((The International Magazine in Good Taste, Volume 55))55
Art Culinaire ((The International Magazine in Good Taste, Volume 56))56
Art Culinaire: The International Magazine In Good Taste (British Columbia, Baklava, Garam Masala, Las Vegas) (Vol. 56) by Art Culinaire56
Art Culinaire ((The International Magazine in Good Taste, Volume 57))57
Art Culinaire: The International Magazine In Good Taste: Gnocchi, Soy, Non-Traditional Thickeners, Skin On) (Vol. 57) by Art Culinaire57
Art Culinaire ((The International Magazine in Good Taste, Volume 58))58
Art Culinaire ((The International Magazine in Good Taste, Volume 59))59
Art Culinaire ((The International Magazine in Good Taste, Volume 60))60
Art Culinaire ((The International Magazine in Good Taste, Volume 61))61
Art Culinaire: The International Magazine In Good Taste: Hand Held Desserts, Morocco, Tuna, Tequila. (Vol. 61) by Art Culinaire61
Art Culinaire ((The International Magazine in Good Taste, Volume 62))62
Art Culinaire: The International Magazine In Good Taste (Oil As An Ingredient, Bread Reincarnate, Crepes, Beer Pairing) (Vol. 62) by Art Culinaire62
Art Culinaire: The International Magazine In Good Taste (Larding And Barding, Rillettes, Fresh Water Fish, Cinnamon And Nutmeg, Bitter-Sweet, Glogg) (Vol. 63) by Art Culinaire63
Art Culinaire 64: Spring 2002 [ The International Magazine in Good Taste ] by Karin Martin64
Art Culinaire: The International Magazine in Good Taste Volume 10265
Art Culinaire (the international magazine in good taste) fall issue #66 by Frank Mitterer66
Art Culinaire 66: Fall 2002 [ The International Magazine in Good Taste ] by Karin Martin66
Art Culinaire: The International Magazine In Good Taste (Brioche, Sous Chefs, Verjus, Raw Food, Cocktails) (Vol. 64) by Art Culinaire67
Art Culinaire #68, The International Magazine in Good Taste (Essence, Asparagus, Cheese, London, Pinot Gris) by Franz Mitterer68
Art Culinaire 6868
ART CULINAIRE - # 69 SUMMER 2003 THE INTERNATIONAL MAGAZINE IN GOOD TASTE by Karen R. Berner69
Art Culinaire: The International Magazine in Good Taste, Fall issue # 70 by Culinaire Inc.70
Art Culinaire The International Magazine in Good Taste # 71 by Carol M. Newman, Editor71
Art Culinaire - the International Paperback in Good Taste, #72 (Spring, 2004)72
Art Culinaire The International Magazine #72 (Issue seventy-two Spring 2004) by Carol Newman72
art culinaire 73 (THE INTERNATIONAL MAGAZINE IN GOOD TASTE, summer issue 2004, 73) by Carol Newman73
Art Culinaire, the International Magazine in Good Taste 74 Fall, 2004 by n/a74
Art Culinaire ((The International Magazine in Good Taste, Volume 75)) [ILLUSTRATED] (Hardcover) (Winter issue 2004-2005)75
Art Culinaire 7575
Art Culinaire #76, The International Magazine in Good Taste (Pasta, Sorbet, Thistles, Inspiration, Cynar)76
ART CULINAIRE No. 77, Summer 200577
Art Culinaire 78 by Art Culinaire78
Art Culinaire 7878
Art Culinaire: The International Magazine in Good Taste, Winter Issue # 79 by Culinaire Inc.79
Art Culinaire: The International Magazine in Good Taste (Spring Issue 2006, Volume 80) (Art Culinaire, Volume 80) by Laurie Woolever80
Art Culinaire: The international Magazine in Good Taste, Summer Issue #81 by Culinaire Inc.81
Art Culinaire: The international Magazine in Good Taste fall issue 2006 # 82 by Culinaire Inc.82
Art Culinaire: The International Magazine in Good Taste, Issue #83 (Winter 2006) by Art Culinaire83
Art Culinaire: The International Magazine in Good Taste (Volume 84) by Art Culinaire Staff84
Art Culinaire the International Magazine in Good Taste #85 Summer 2007 by Art Culinaire85
Art Culinaire: The International Magazine in Good Taste, Issue #86 (Fall 2007) by art ci;omaore86
Art Culinaire 87 (Winter 2007/08) by Cynthia Lynch87
Art Culinairs 89 (Summer 2008) by Art Culinaire Staff89
Art Culinaire 90 the International Magazine in Good Taste Fall 2008 by Art Culinaire90
Art Culinaire: The International Magazine in Good Taste #91, Winter 2008/09 by Culinaire Inc.91
Art Culinaire: The International Magazine in Good Taste, Vol. 92 (Spring, 2009) by Art Culinaire92
The Best of Art Culinaire ( Issues 1-14) by Franz MittererBest of 01-14
The Best of Art Culinaire, Issues 15-30: Issues 15-30 by Christine L. FaillaBest of 15-30
The Best of Art Culinaire: Issues 31-45 by Carol M. NewmanBest of 31-45

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Series description

this is an international culinary hard copy magazine

Series?!

How do series work?

To create a series or add a work to it, go to a "work" page. The "Common Knowledge" section now includes a "Series" field. Enter the name of the series to add the book to it.

Works can belong to more than one series. In some cases, as with Chronicles of Narnia, disagreements about order necessitate the creation of more than one series.

Tip: If the series has an order, add a number or other descriptor in parenthesis after the series title (eg., "Chronicles of Prydain (book 1)"). By default, it sorts by the number, or alphabetically if there is no number. If you want to force a particular order, use the | character to divide the number and the descriptor. So, "(0|prequel)" sorts by 0 under the label "prequel."

What isn't a series?

Series was designed to cover groups of books generally understood as such (see Wikipedia: Book series). Like many concepts in the book world, "series" is a somewhat fluid and contested notion. A good rule of thumb is that series have a conventional name and are intentional creations, on the part of the author or publisher. For now, avoid forcing the issue with mere "lists" of works possessing an arbitrary shared characteristic, such as relating to a particular place. Avoid series that cross authors, unless the authors were or became aware of the series identification (eg., avoid lumping Jane Austen with her continuators).

Also avoid publisher series, unless the publisher has a true monopoly over the "works" in question. So, the Dummies guides are a series of works. But the Loeb Classical Library is a series of editions, not of works.

Helpers

SimoneA (94)
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