Lucky Peach Issue 13

Overview


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.

Issue 13 will be Holiday-themed.

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Overview


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.

Issue 13 will be Holiday-themed.

Read More Show Less

Editorial Reviews

From the Publisher

"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

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Product Details

  • ISBN-13: 9781941235034
  • Publisher: Lucky Peach
  • Publication date: 11/18/2014
  • Pages: 168
  • Sales rank: 461,003

Meet the Author

David Chang

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.
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