Lucky Peach Issue 4

Editor Chris Ying, David Chang, Peter Meehan

McSweeney's | July 3, 2012 | 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 aswell as fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his father via pickles and cream. -Jonathan Gold and Robert Sietsema talk Teletubbies in Kansas City. -There's a "Choose Your Own Adventure"?style hunt for tacos through Texas and California. -Plus stuff from Harold McGee, Anthony Bourdain, Elvis Mitchell, and more!

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.37 in

Published: July 3, 2012

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365553

ISBN - 13: 9781936365555

Found in: Food Writing

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Lucky Peach Issue 4

Lucky Peach Issue 4

Editor Chris Ying, David Chang, Peter Meehan

Format: Trade Paperback

Dimensions: 176 pages, 10.5 × 8.5 × 0.37 in

Published: July 3, 2012

Publisher: McSweeney's

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1936365553

ISBN - 13: 9781936365555

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 aswell as fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his father via pickles and cream. -Jonathan Gold and Robert Sietsema talk Teletubbies in Kansas City. -There's a "Choose Your Own Adventure"?style hunt for tacos through Texas and California. -Plus stuff from Harold McGee, Anthony Bourdain, Elvis Mitchell, and more!