Fool appeared in 2012 to a burst of excitement, particularly among culinary professionals, who responded to its serious, adventurous treatment of life inside the modern business. Dramatic photography and crisp graphic design paired well with the magazine's inclusion of articles by and about some of the most progressive figures on the world restaurant scene.
In Issue 2, the 20-page cover feature on the legendary Michel Bras—including photos of his kitchen notebooks—is supplemented by the likes of a profile of Tartine's Chad Robinson, a survey of Spanish cuisine in the wake of the closure of elBulli, an introduction to a pioneering Chinese restaurant in Hangzhouu, and coverage of Angel Leon of Aponiente and his focus on using trash fish and pescine discards.We are unable to find copies of this issue for sale anywhere in the world at the moment.
Paperback. Color and black-and-white photographs throughout.