Breakfast - April/May 2018
Breakfast - April/May 2018
English | 76 pages | True PDF | 19.3 MB
English | 76 pages | True PDF | 19.3 MB
Are you ready for The Ultimate Cook-Off?
Stay put and be set! Because this issue, we challenged 8 chefs to create a remarkable 3-course meal! Sounds simple? Here's the catch—all recipes, from appetizer, to main dish, to dessert are just about a single ingredient. From the cult favorite avocado (p. 6) to the distinct flavors of tamarind (p. 38), you'll surely be amazed how our featured chefs' unveiled their remarkable artistry and inventiveness. If that ain't enough, Chef Sau del Rosario is back to grace our pages to talk about the trials he had undergone throughout his career, and the lessons he's taken from them (p.44). We also sat down with Chef William Mahi as he introduces the concept of "fun dining" with 210 Degrees Kitchen + Drinkery (p. 54). This issue is also about defying the ordinary, as we take a closer look into the non-traditional Sushi Nori (p.66), and a round-up of restaurants who dared to make a difference in the local gastronomic scene (p. 72) to top it all off.
So what are you waiting for? Grab our April-May 2018 issue, now out in leading bookstores!
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