• Lucky Peach: Issue 10 See large image

    Lucky Peach: Issue 10 (Lucky Peach) (Paperback) By (author) Chris Ying, By (author) Peter Meehan, By (author) David Chang

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    Description"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world's streets like a starved flaneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai's Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who's eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of "Turkey in the Straw," an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.


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  • Full bibliographic data for Lucky Peach: Issue 10

    Title
    Lucky Peach: Issue 10
    Authors and contributors
    By (author) Chris Ying, By (author) Peter Meehan, By (author) David Chang
    Physical properties
    Format: Paperback
    Number of pages: 174
    Width: 213 mm
    Height: 264 mm
    Thickness: 13 mm
    Weight: 454 g
    Language
    English
    ISBN
    ISBN 13: 9781941235003
    ISBN 10: 194123500X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 94
    BISAC V2.8: CKB041000, CKB030000
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    BISAC V2.8: LCO010000
    B&T Modifier: Continuations: 09
    B&T Approval Code: A97402000
    BISAC V2.8: CGN006000
    LC subject heading:
    LC classification: TX652.9 .L85 2014
    LC subject heading:
    Illustrations note
    colour illustrations
    Publisher
    Lucky Peach
    Imprint name
    Lucky Peach
    Publication date
    04 March 2014
    Publication City/Country
    NY
    Author Information
    David Chang is the chef and founder of Momofuku, which includes award-winning restaurants in New York City, Sydney, and Toronto. He has been honored as a "Time" 100, "Fortune's" 40 Under 40, and was named a "GQ" Man of the Year. He lives in New York City. Peter Meehan is a former "New York Times" restaurant columnist. His writing has appeared in many foreign and domestic magazines and he has coauthored a handful of books, including the bestselling "Momofuku" cookbook. He lives in New York City. Chris Ying was the publisher of McSweeney's before he assumed the role of editor in chief of "Lucky Peach." He is the coauthor of "Ivan Ramen" and of the forthcoming "Mission Chinese Food" cookbook. He lives in San Francisco.
    Review quote
    "A glorious, improbable artifact... "Lucky Peach" is not only something to behold, it is also something to hold, a reminder of print's true wingspan."--"The New York Times""A masterpiece of modern-food culture."--"Time""The magazine's tone is so casual it's almost drunken. Its aesthetic is a graphic pulp pastiche of drawings, photo essays and kitsch--you'll discover traces of comic books, handwritten script and recipes presented in science-lab format."--"The Wall Street Journal""There's been a sudden growth in magazines for food obsessives eager for more than just recipes. "Lucky Peach"... is perhaps the cleverest. A nerdy, witty high-end- fan-zine, it makes smart use of Chang's contacts, with Anthony Bourdain, Harold McGee and Mario Batali among the contributors."--"The Guardian"