Lucky Peach, Issue 9

Editor Chris Ying, David Chang, Peter Meehan

McSweeney's | December 3, 2013 | Trade Paperback |

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Issue 9 of Lucky Peach. By popular demand, Lucky Peach #9 is our second Cooks & Chefs issue-aka Cooks & Chefs 2.0: once more, with feeling. Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And there''s a magazine inside the magazine, like a Russian nesting doll: with content culled from Rene Redzepi''s annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.

Format: Trade Paperback

Dimensions: 146 Pages, 8.27 × 9.84 × 0 in

Published: December 3, 2013

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1938073622

ISBN - 13: 9781938073625

Found in: Food Writing

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– More About This Product –

Lucky Peach, Issue 9

Lucky Peach, Issue 9

Editor Chris Ying, David Chang, Peter Meehan

Format: Trade Paperback

Dimensions: 146 Pages, 8.27 × 9.84 × 0 in

Published: December 3, 2013

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1938073622

ISBN - 13: 9781938073625

From the Publisher

Issue 9 of Lucky Peach. By popular demand, Lucky Peach #9 is our second Cooks & Chefs issue-aka Cooks & Chefs 2.0: once more, with feeling. Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And there''s a magazine inside the magazine, like a Russian nesting doll: with content culled from Rene Redzepi''s annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.

About the Author

David Chang is the chef and owner of the Momofuku restaurants. He has been honored with awards from Food & Wine magazine and Bon Appetit. he was named one of Time ''s 100, a GQ man of the year and called one of "the most influential people of the 21st century" by Esquire. He has taken home three James Beard Foundation awards. Ssäm Bar is one of the world''s 50 best restaurants. Momofuku Ko has two Michelin stars, which it has retained for two years.
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