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Triple Cooked #4

Triple Cooked #4


240mm x 170mm, 104 pages

The fourth issue features a number of stories from the shores of Galicia to the burglar alarm-protected fridges of top restaurants in Singapore. Exclusive articles, recipes and interviews with some of the most influential people in the food and wine business including Isabelle Legeron (Master of Wine), Mandy Yin (chef-owner of Sambal Shiok), Chris Leach (fresh pasta virtuoso) and Nick Bramham (Quality Wines).

If there is one issue that will level up your cooking skills and give you the inside scoop of where to dine in London, this is the one.