Ambrosia Magazine

Ambrosia Magazine

Volume 3: Brooklyn

Vol.3 takes us to Brooklyn, the astoundingly diverse New York borough that pioneered the current wave of casual locavore dining worldwide. Brooklyn is where the Ebbets Field and stickball-loving old New York converge with 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 remarkable 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 intricate regions in the world, and what it’s like to cook and eat there in 2016.

Ambrosia is a new magazine about culinary travel, exploring the lighter side of a region’s cuisine through interviews, recipes, and photo essays from its great chefs.

Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs. In this issue, we hear from:

  • Carlo Mirarchi (Roberta’s, Blanca)
  • Andy Ricker (Pok Pok)
  • Pamela Yung (Semilla)
  • Jose Ramírez-Ruiz (Semilla)
  • Andrew Tarlow (The Diner, Marlow & Sons, Achilles Heel)
  • Claus Meyer (Meyers Bageri)
  • Jeppe Jarnit-Bjergsø (Tørst)
  • and more…
17,00
Volume 3: Brooklyn

Vol.3 takes us to Brooklyn, the astoundingly diverse New York borough that pioneered the current wave of casual locavore dining worldwide. Brooklyn is where the Ebbets Field and stickball-loving old New York converge with 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 remarkable 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 intricate regions in the world, and what it’s like to cook and eat there in 2016.

Ambrosia is a new magazine about culinary travel, exploring the lighter side of a region’s cuisine through interviews, recipes, and photo essays from its great chefs.

Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs. In this issue, we hear from:

  • Carlo Mirarchi (Roberta’s, Blanca)
  • Andy Ricker (Pok Pok)
  • Pamela Yung (Semilla)
  • Jose Ramírez-Ruiz (Semilla)
  • Andrew Tarlow (The Diner, Marlow & Sons, Achilles Heel)
  • Claus Meyer (Meyers Bageri)
  • Jeppe Jarnit-Bjergsø (Tørst)
  • and more…

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Ambrosia is a new magazine about culinary travel, exploring the lighter side of a region’s cuisine through interviews, recipes, and photo essays from its great chefs.

Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs. In this issue, we hear from:

  • Carlo Mirarchi (Roberta’s, Blanca)
  • Andy Ricker (Pok Pok)
  • Pamela Yung (Semilla)
  • Jose Ramírez-Ruiz (Semilla)
  • Andrew Tarlow (The Diner, Marlow & Sons, Achilles Heel)
  • Claus Meyer (Meyers Bageri)
  • Jeppe Jarnit-Bjergsø (Tørst)
  • and more…

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