Ambrosia Magazine Volume 3 is featuring Brooklyn. Brooklyn, an incredibly diverse borough of New York City, is many things to many people. It’s where the Ebbets Field and stickball-loving old New York meets young creative types obsessed with artisanship, where old school Jewish deli owners and Latin American vendors meet chefs armed with tweezers in graffitied warehouses. 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.
Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs.
Details: 7.5" x 9.5", 144 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing. No ads.
Available Mid/End of February 2017
Ambrosia Magazine Volume 2 is featuring Denmark. Right now is the most exciting time to dine in the Danish capital. Perhaps the most influential food city in the world, Copenhagen is the birthplace of the New Nordic movement, a cooking philosophy devoted to hyperlocal ingredients and boundless experimentation. Led by...
Ambrosia Magazine Volume 1 is available now! Our inaugural issues travels the length of Mexico's sun-soaked Baja peninsula, from Cabo San Lucas to Tijuana. With the Pacific Ocean to the west, and the Sea of Cortez to the east, Baja California boasts some of the freshest shellfish in the world....