Lucky Peach Issue 3

Paperback | March 20, 2012

EditorDavid Chang, Peter Meehan, Chris Ying

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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.

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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 ...

Format:PaperbackDimensions:176 pages, 10.5 × 8.5 × 0.34 inPublished:March 20, 2012Publisher:McSweeney'sLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1936365480

ISBN - 13:9781936365487

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