| year of publication | ISBN | author(s) | title |
|---|---|---|---|
| 1989 | 978-0-9623729-0-2 | Bill (project coordinator) Wylie | The Art of cooking with certified Angus beef: A collection of recipes by distinguished chefs |
| 2001 | 978-0-9623729-4-0 | Christine L. Failla | The Best of Art Culinaire, Issues 15-30: 2 |
| 2004 | 978-0-9623729-5-7 | Carol M. Newman | The Best of Art Culinaire: Issues 31-45 |