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Triple Cooked, Issue 4

125 SEK
In stock for immediate delivery
SWEDEN SHIPPING Shipping Class 1 = 40 SEK
Shipping Class 2 = 60 SEK
Shipping Class 3 = 90 SEK EUROPE SHIPPING Shipping Class 1 = 100 SEK (approx 10 EUR)
Shipping Class 2 = 150 SEK (approx 15 EUR)
Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)

NOTE: You can buy as many items you want within the same shipping class. Read more » ×

Triple Cooked is a yearly magazine focussing on food, travel, sport and other cultural content. Following a two-week food tour of East Coast USA, two friends came together in the early months of 2015 and decided to write about their gastronomic experiences from around the world. The first zine was released via a series of supper club events in the basement of an old central London butcher shop.

We at Triple Cooked are concerned about the current state of the food industry, contemporary food politics and the importance of a good meal.

Contributors:
Joel Philpott – Co-founder
William Akman – Co-founder
Marco Gaspari – Web and Graphics

In this issue:
Our fourth issue features a number of stories from the shores of Galicia to the burglar alarm-protected fridges of top restaurants in Singapore. We’ve 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.

All orders include stickers.

104 pages
240x170mm
Perfectly bound

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