215 x 280 mm, 130 pages. San Francisco, United States
'Toothache issue seven takes us to New York, Portland, San Francisco, and across the internet to many other parts of the country and world. Get inspired during these uncertain times, and also hear about chef's thoughts throughout this crisis. This heavy-weight magazine is filled with thick uncoated pages perfect for your coffee table, bookshelf, or kitchen. A magazine made entirely by chefs; this issue continues to offer the closest and most personal look into award-winning chefs.'
On the Journal:
‘The second issue of Tooth-Ache is taking the approach of evolving as it goes. While the concept is solid – a food magazine for chefs, by chefs – its execution is an ongoing process…’ Read more of Anya's review.