Thanks for supporting an independent bookstore—offering informed, opinionated perspective since 1983.

Toothache Magazine #2
Toothache Magazine #2
Toothache Magazine #2
Toothache Magazine #2
Load image into Gallery viewer, Toothache Magazine #2
Load image into Gallery viewer, Toothache Magazine #2
Load image into Gallery viewer, Toothache Magazine #2
Load image into Gallery viewer, Toothache Magazine #2

Toothache Magazine #2


Toothache Editors
Write a review
| Ask a question

Regular price $20.00

Unit price per 

This item is in stock and will ship promptly.

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.

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now