Ambrosia
Ambrosia explores the lighter side of a region’s cuisine. Through interviews, photo essays, and step-by-step recipes from its great chefs, Ambrosia eats its way through a region, from roadside stands to Michelin-starred restaurants, and pinpoints what sets the region’s cuisine apart and helps you prepare its healthier dishes at home.
- 1608 (969)
- United States
- Two issues a year
- Food & Drink
- First issue 2015
9 Piles
1 Wishlist
Other issues
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“Volume 2: Denmark”
USD 19.00 — Released 23 May 2016
Right now is the most exciting time to dine in the Danish capital. Perhaps the most influential food city in the world, Copenhagen is the birthplace of the New Nordic movement, a cooking philosophy devoted to hyperlocal ingredients and boundless experimentation. Led by Rene Redzepi at Noma, the chefs in the Danish capital are creating a food culture all their own, all while exporting its ethos to countless cities across the globe. In this issue, the country’s great chefs—street vendors and guardians of hallowed centuries-old institutions to young guns and Noma disciples—tell us, through their own words and signature recipes, how Danish dining came into its own and what it’s like to cook in Denmark in 2016.
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