SWILL · Issue 4
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Swill Magazine · Issue 4
An all-access pass to the most powerful voices in food. A publication chronicling restaurant culture around the world.
Highlights include, an interview with Tetsu Kariya, the author of Oishinbo, one of the best-loved food-related manga series ever written, a behind-the-scenes glimpses of one of the country’s best-loved Cantonese restaurants, Flower Drum, and a series of seriously difficult-to-make cakes with Sixpenny chef Dan Puskas. Some of the contributors and stories in this issue of Swill include:
- Chef Sarah Cicolini shares a few of her favourite recipes from her modern trattoria
- Read about historical pies of all kinds, perfect martinis, and death-defying feats of athleticism
- Writer-photographer Dan Tower shines a light on dining across Iraq, where artillery fire is often the background soundtrack
- Take a tour of backstreet ceviche and punk bars in Lima with local legend Lucho Miranda
- Manhattan restaurateur Michael Cecchi-Azzolina talks about coming up on the New York restaurant scene
About Swill Magazine
An all-access pass to the most powerful voices in food. A publication chronicling restaurant culture around the world.
Dimensions
35 x 25cm
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