Lucky Peach Issue 2

Editor Chris Ying, David Chang, Peter Meehan

McSweeney's | November 29, 2011 | Trade Paperback

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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 melange 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.

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.54 in

Published: November 29, 2011

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365472

ISBN - 13: 9781936365470

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– More About This Product –

Lucky Peach Issue 2

Editor Chris Ying, David Chang, Peter Meehan

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.54 in

Published: November 29, 2011

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365472

ISBN - 13: 9781936365470

From the Publisher

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 melange 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.
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