Magazines + Books
Scroll down to flip through our issues and books and find links to excerpts already online.
This issue highlights both our obsessions, and those of true obsessives.
We’re obsessed with Tartine’s Chad Robertson, who shares about his obsessions with ovens and pizza; we learn to make gnocchi with Marco Canora, Mark Ladner, and David Chang. We go digging around in the past of chef Jeremy Fox, formerly of the Michelin-starred Ubuntu. We talk to a sake sommelier and a pizza burlesque dancer. Todd Kliman writes the story of his life in pork. We look into America’s love for playing Monopoly at McDonald’s; why West Virginia is for ranch dressing-lovers; and what James Bond ate.