Lucky Peach Issue 3

Cover may not be exactly as depicted

Lucky Peach Issue 3

by David Chang

Used & Rare price

SPECIAL SHIPPING CONSIDERATIONS FOR USED & RARE ITEMS.

Please see the special considerations for shipping Used & Rare items, including extended delivery times, possible import duties & taxes.

Delivered in 3-5 weeks

Format: Trade paperback

Publisher: Lucky Peach

Condition:

The following ISBNs are associated with this title:

ISBN - 10: 1936365480

ISBN - 13: 9781936365487

Seller Comments:

Trade paperback (US). Glued binding. 176 p. Audience: General/trade.

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.
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart