Toothache Magazine is a twice-yearly food magazine for chefs, by chefs.
Issue 2 features a ton of great chefs, both savory and pastry. It visits Los Angeles, Hong Kong, Portland (Oregon), New York and San Francisco to bring stories and recipes from 14 award-winning chefs. Each chef has contributed their own biographical piece, written in the first person to keep the narrative more personal.
Among his issue's contributing chefs: Kim Alter of Nightbird in San Francisco writes about her notable tasting menu "Hey Ladies" and includes recipes for some of the dishes. Stephen Beaumier of White Label Chocolates in Santa Cruz presents the challenges and rewards of creating a bean to bar chocolate business. Pastry chef Geovanna Salas and chef Justin Woodward of Castagna in Portland, Oregon discuss how their careers have developed, and how their menus and recipes evolve (recipes included). This issue also offers an interview with two of Hong Kong's notable new chefs, a treatise on cultured butter, and more. Each segment is rich with gorgeous color photographs, process shots, and plating ideas.
Color photography throughout. Paperback.