Los Angeles magazine has just released their "Food Lover's Guide to Los Angeles," subtitled "Where to Get the Good Stuff." The issue avoids assembling random lists of subjective best-ofs, instead focusing on the product, like which butchers to get your suckling pig and kangaroo from, or where to shop for quality veggies, rare fish, and foreign spices. Local chefs get some page-time, as Mark Peel, Akasha Richmond, Josiah Citrin, and John England weigh in on shopping for their recipes, and chefs like David Myers and Laurent Tourondel break down their love of cooking rare meat. Before Patrick Kuh's three-page dissertation on why Mo Chica rocks the freaking house, comes a fashion spread of local waitresses looking as glamourous as aspiring actresses can while holding onto Rubirosas and sipping on large, suggestive Coke bottles. Overall, a tight look at how to cook yourself and appreciate others' cooking in the city.