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Lucky Peach Issue 17From Lucky Peach
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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.
Lucky Peach #17 investigates our most important meal of the day, BREAKFAST. Contributions include profiles of coffee pioneer George Howell, Cosme chef Daniela Soto-Innes, and Stephen Tanner of The Commodore and El Cortez; Adam Leith Gollner on Hong Kong breakfasts; Harold McGee on sugar in your waffles; a comic by Lisa Hanawalt; and a recipe package on building a better bagel.
- Sales Rank: #95374 in Books
- Published on: 2015-11-17
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x .30" w x 8.30" l, .0 pounds
- Binding: Paperback
- 172 pages
Review
"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"
About the Author
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 and a "Fortune" 40 Under 40, and he 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.
Most helpful customer reviews
2 of 2 people found the following review helpful.
All abord for the written game: Mind of a Chef, the magazine! Buy one and you're hooked.
By Former Rater
I'm lucky (or, I bought and enjoyed Chang and Meehan's Momofuku and thought that a magazine might just let them loose) to have subscribed from Issue 1. These are the cutting edge of food, culture, hole-in-the-wall greats (Paper Pot Shabu Shabu - not five miles away and I'd have never found it if not for Lucky Peach). The stories are modern multicultural drama to melodrama - and, like Julia Child's, they all "work" - albeit, some are offal...
Dave, Peter, Tony, Rene, Wiley, Sascha, Gabriele, Shaun and a plethora of literary chefs and talented family members (who lose their secrets to offspring who taste and tell) make this project an incredible ride. I did not think that they could keep the quality and quantity to that of the first issue, to say nothing of the first year - but, somehow they are doing it. Brilliant writing, photography, and "illustrations" that appear to rise from a giant Peach having smashed Ralph Steadman. Buy one and you will be hooked (assuming that food, people, and fun are things that interest you.)
I'm not certain, but there seems to be some sanity driving these incredible "topics" and I think Peter Meehan is the guy pulling doubles on this line.
2 of 2 people found the following review helpful.
Best Peach issue in awhile at least I really enjoyed ...
By Pamela Batchelor
Best Peach issue in awhile at least I really enjoyed it. I can't help reading Lucky Peach I never know what I'll find inside.
1 of 1 people found the following review helpful.
It also contains some excellent tips and tricks about how to make bagels that ...
By Scott Etter
This issue gives clear instructions on how to par-boil a potato before turning it into hash browns to be combined with fried bologna, a poached egg, sriracha, and tomatillo sauce. The result is undeniably scrumtralescent. Foodie hipsters, rejoice. I say, rejoice!
It also contains some excellent tips and tricks about how to make bagels that Thomas Keller would not dismiss out of hand. I don't always read Lucky Peach. But when I do, I read it for breakfast.
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