Toothache issue six takes us to New York, Los Angeles, and San Francisco, where we chat with some of our culinary heroes. This heavy-weight magazine is filled with thick uncoated pages that make it more of an art book, perfect for your coffee table, bookshelf, or kitchen. A magazine made entirely by chefs; this issue continues to offer the closest and most personal looks into award-winning chef's craft and thoughts. Packed with full-page photographic spreads, and recipes straight from each chef's restaurant kitchens.
This issue includes:
Mei Lin - Nightshade • George Mendes - Aldea • Laurent Gras - Saison • Alex Stupak - Empellon • Lincoln Carson - Bon Temps • Sam Mason - Oddfellows • Isabel Coss - Cosme • Mark Welker - Eleven Madison Park • Alexander r. Terrazas
This issue also includes an in-depth feature on different bread recipes that are geared toward the restaurant kitchen by Toothache creator and pastry chef, Nick Muncy.
Toothache 06 is a 128-page perfect bound publication (Printed in Canada using paper from responsible sources and 100% carbon neutral.)
About the magazine
Toothache is a small self-published magazine conceived after dinner services with industry friends, primarily during last call at dive bars.
Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”.
This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read.
They essentially made this a collaborative project and gave chefs blank pages. They then let them add whatever images, recipes, and writing that they wanted.
Toothache is for chefs, by chefs.