Ambrosia Magazine 5 - Cover

Ambrosia #5

San Francisco Bay Area

£13.99

Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog. This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to... ​​Read More

Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog. 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.

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…

Ambrosia is an independent food magazine based in New York that explores a region’s cuisine through stories, photo essays, and light recipes from its great chefs.

19 x 24 cm
Softcover
144 pages
Offset UV-printed and perfect bound,
full color on uncoated paper,
Carbon neutral printing.
July 2018
English
ISBN 978-0-9862962-9-1
In Stock
Ambrosia is an independent food magazine based in New York that explores a region’s cuisine through stories, photo essays, and light recipes from its great chefs.