A revista Ambrosia leva-nos a viajar pela cultura gastronómica da cidade de San Francisco, na Califórnia. Ao longo das suas páginas vamos descobrindo a história da região - das receitas do passado, aos restaurantes que fazem desta zona um dos melhores lugares no mundo para comer.
“Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog. This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring recipes and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Area—home to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other—where the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now.“
"Ambrosia explores a region’s cuisine through stories, photo essays, and light recipes from its great chefs. From Toluca to the Middle East, bodegas and boats to tasting menus, this issue takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog."
DESCOBRE TAMBÉM A REVISTA FARE: