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List Price : $12.00 Price : $7.62
List Price : $12.00 Price : $7.62
Product Description
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.
Lucky Peach Issue 2 Reviews
Lucky Peach Issue 2 Reviews
| 11 of 11 people found the following review helpful:  Keeps getting better, By Amazon Verified Purchase This review is from: Lucky Peach Issue 2 (Paperback) Lucky Peach is a very unique quarterly primarily targeted at "foodies" (pejorative? or badge of honor?), but can hold its own when keeping the attention of varied audiences. It's got social commentary, cultural insights, and hell of a lot of interesting stories/viewpoints. The first issue of Lucky Peach was fantastic, but it is in the second issue that Chang's Lucky Peach shows that it's got what it takes to stick around and be worth your continued attention and dollar. It doesn't fall into food blogger-esque habits of relying on cuss words and attitude like a crutch, nor does it heavily rely on the pretension of constant name dropping of celebrity chefs and the hottest digs to be seen at. I really appreciate this, because I don't care about keeping track of the who's who in the culinary world. I'm also far from being a "good" cook or chef, yet the writers and Chang remain very relatable in their experiences/musings. Despite this issue's themes and cover involving rot, the... Read more 3 of 3 people found the following review helpful: Full of Good Reads, By This review is from: Lucky Peach Issue 2 (Paperback) Great food writing! I am really enjoying the creative approach Lucky Peach designers and writers use to present each issue's theme. I read issue #1 cover to cover and am devouring issue #2. It is so exciting to learn about new techniques and trends in fine dining as well as some more accessible things such as "decorate fruit stickers." There is something for everyone in Lucky Peach. I wait on the doorstep for the mail when it is Lucky Peach time. 3 of 4 people found the following review helpful: Excellent Foodie Mag, By LaLaLand68 (Baltimore, MD) - See all my reviews Amazon Verified Purchase This review is from: Lucky Peach Issue 2 (Paperback) This magazine could only get better if it came with all of the food it talked about. I'm not sure how they can improve it, just keep the issues coming. |
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