This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring recipes and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Area—home to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other—where the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now.
Volume 5 eats its way through the San Francisco Bay Area and brings you stories, photos, and light recipes from the its 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:
Joshua Skenes (Saison) / David Kinch (Manresa) / Brandon Jew (Mister Jiu’s) / Christopher Kostow (The Restaurant at Meadowood, The Charter Oak) / Pim Techamuanvivit (Kin Khao) / and more…
7.5″ x 9.5″, 160 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing and no ads.