Lucky Peach Issue 3

Lucky Peach Issue 3

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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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  • Paperback | 176 pages
  • 216 x 262 x 8mm | 521.63g
  • McSweeney's Publishing
  • San FranciscoUnited States
  • English
  • Color photos and illustrations throughout
  • 1936365480
  • 9781936365487
  • 23,932

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