In this issue, the borough’s great chefs—street vendors and guardians of hallowed centuries-old institutions, young guns and Roberta’s disciples—tell us, through their own words and recipes, about one of the most influential and complex regions in the world, and what it’s like to cook and eat there in 2016. Ambrosia Magazine Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs.
Ambrosia magazine is a new publication about culinary travel, exploring the lighter side of a region’s cuisine through interviews, recipes, and photo essays from its great chefs. Sharing food is intimate. The best way to get to know a place and its people is to come hungry and eat as the locals do. But getting a taste of local flavor shouldn’t come at the expense of eating well. 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.
In this issue, we hear from:
Carlo Mirarchi (Roberta’s, Blanca) / Andy Ricker (Pok Pok) / Pamela Yung (Semilla) / Jose Ramírez-Ruiz (Semilla) / Andrew Tarlow (The Diner, Marlow & Sons, Achilles Heel) / Claus Meyer (Meyers Bageri) / Jeppe Jarnit-Bjergsø (Tørst) / and more…
7.5″ x 9.5″, 144 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing and no ads.