Lucky Peach Issue 3

Editor Chris Ying, David Chang, Peter Meehan

McSweeney's | March 20, 2012 | Trade Paperback

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The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today''s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras''s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi''s upside-down pineapple cake, just in time for Mother''s Day. 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.

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.34 in

Published: March 20, 2012

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365480

ISBN - 13: 9781936365487

Found in: Food Writing

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– More About This Product –

Lucky Peach Issue 3

Editor Chris Ying, David Chang, Peter Meehan

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.34 in

Published: March 20, 2012

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365480

ISBN - 13: 9781936365487

About the Book

"Lucky Peach" is a journal of food writing--the 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."

From the Publisher

The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today''s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras''s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi''s upside-down pineapple cake, just in time for Mother''s Day. 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.