• Lucky Peach Issue 2 See large image

    Lucky Peach Issue 2 (Lucky Peach) (Paperback) Edited by David Chang, Edited by Chris Ying, Edited by Peter Meehan

    Free delivery worldwide

    Unavailable

    Sorry we can't get this title, the button below links through to AbeBooks who may have this title (opens in new window).

    Try AbeBooks | Add to wishlist

    Short Description for Lucky Peach Issue 2 "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 develop...
    Full description


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Full description | Reviews | Bibliographic data

Full description for Lucky Peach Issue 2

  • 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 as well as fans of good writing and art in general. Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.