Toothache issue three takes us to Spain, San Francisco, Los Angeles, and Las Vegas, where we spoke to a wide range of chefs and pastry chefs. This magazine features heavy-weight uncoated paper giving it a beautiful cookbook look. This issue was particularly exciting for us because we got to interview legendary chef Albert Adrià, who has been such as inspirational chef. Toothache is made entirely by chefs and includes stories, intimate interviews, beautiful full-page photos, and more than 70 recipes. Although this magazine is for cooks and chefs, it's also great for the food lover who is interested in learning about of some of the world's most celebrated chefs. This issue includes:Albert Adrià - elBarri • Erik Anderson - Coi • Gabriela Camara - Cala • Melissa King • Miles Thompson - Michael's • Aitor Zabala - Somni • Melissa Coppel - Atelier Melissa Coppel • Belinda Leong - B. Patisserie • Gabriele Riva - Vero Gelato • Mike Zakowski - The BejkrThis issue also includes an in-depth feature on some classic American desserts by Toothache creator and pastry chef, Nick Muncy. Childhood favorites like German chocolate cake, carrot cake, and lemon meringue pie. Toothache 03 is a 128-page perfect bound publication (Printed in Canada using paper from responsible sources and 100% carbon neutral.)
