A Food Magazine For Chefs, By Chefs

Toothache issue eight takes us across the USA in the middle of a pandemic, where we spoke to a wide range of chefs and pastry chefs (albeit behind masks).

A magazine made entirely by chefs; this issue continues our mission to offer the most personal looks into each award-winning chef's craft and thoughts. With a mix of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen, Toothache has something to offer to not only cooks but food lovers as well.

Editor: Nick Muncy
Publisher: self-published
Pages: 128pp
Size: 8.25 x 11
Notes: perfect bound, full color
Release Date: December 2020
ISBN: 978-0998864075