Triple Cooked Issue 4 Spring Summer 2019

The fourth issue features a number of stories from the shores of Galicia to the burglar alarm-protected fridges of top restaurants in Singapore. Triple Cooked has managed to cram in several 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.

104 pages

240x170mm
Perfectly bound