Toothache i — December 2017, #2


Do chefs really need another culinary magazine? Clearly, yes. Toothache is a food magazine made by chefs, for chefs.

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“Toothache Issue 2”

USD 20.00 — Released 5 December 2017

This is the second issue of Toothache magazine. This issue features a ton of great chefs, both savory and pastry. This issue visits Los Angeles, Hong Kong, Portland, New York and San Francisco. Toothache is a magazine made completely by chefs, for chefs. Issue 02 includes stories and recipes from 14 award-winning chefs: Kim Alter (Nightbird), Stephen Beaumier (White Label Chocolate), Daniel Calvert (Belon), Brett Cooper (Aster), Bao La (Le Garcon Saigon), Andrés Lara (Cacao Barry), Zen Ong (E.P. & L.P.), Stephanie Prida (The Pool), Ramon Perez (Puur Chocolat), Geovanna Salas (Castagna), Louis Tikaram (E.P. & L.P.), César Vega (Mars Inc.), Justin Woodward (Castagna), and Jowett Yu (Ho Lee Fook).

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