Pastry chef Nick Muncy stepped out of the kitchen and into a new career last year, when he left Michelin-starred Coi to start his own culinary magazine, Toothache. Now he’s put out his second issue of the bi-annual magazine, hitting newsstands and mailboxes this week.
Here’s a sneak peek of issue No. 2, which is filled with beautiful high-res photos of food, with interviews and essays directly from some of the world’s best chefs. The magazine is heavy on technique, exploring both the sweet and savory sides of cooking from a very chef-driven perspective. That is, this doesn’t fall into the category of Cooking Light or Food Network or any of the publications designed to fill weeknight tables with casseroles or instant pot dishes.
The essays are about sharing methods and inspiration, topics chosen by the chefs and presented in an extremely aesthetically pleasing format: simple layouts, negative space, and full color photos of highly detailed dishes fill the pages, designed by Muncy himself.
Issue No. 2 features an essay from chef Kim Alter of Nightbird, with accompanying recipes for some of her intricate dishes. Brett Michael Cooper of Aster shares his method for making cultured butter. Stephanie Prida, the former pastry chef at Manresa who is now at The Grill in NYC, offers her recipes for making candy, including lollipops and vanilla caramels.
The magazines are available for purchase online and at San Francisco stores like Omnivore Books, Dog Eared Books, and The Human Condition.