The Wurst of Lucky Peach: A Treasury of Encased Meat

by Chris Ying, the editors of Lucky Peach

Overview

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.

Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

Product Details

ISBN-13:	9780804187770
Publisher:	Potter/Ten Speed/Harmony/Rodale
Publication date:	04/05/2016
Pages:	240
Sales rank:	724,244
Product dimensions:	6.70(w) x 8.50(h) x 1.10(d)

About the Author

LUCKY PEACH is a New York Times bestselling quarterly journal of food and writing that has won multiple James Beard Awards. Each issue focuses on a single theme, exploring it through essays, art, photography, and recipes.
 
CHRIS YING, editor in chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.

Editorial Reviews

★ 03/07/2016
The follow-up to last year’s terrific Lucky Peach Presents 101 Easy Asian Recipes is just as satisfying, entertaining, and focused. This time, the editors of the quirky and brilliant food journal focus on sausage in all its incarnations, as correspondents travel the globe and weigh in on their findings regarding regional weiners (without making too many jokes about genitalia). Readers who scoff at the concept will be stunned to discover the diversity on display here, as the team’s global reportage is truly impressive, relaying the good, bad, and ugly sides of sausage. They taste every style under the sun, from the expected N.Y.C. “dirty water dogs” and iconic Chicago-style dogs (even corndogs get an entry) to oddities such as opka hesip, a Chinese sausage composed of lamb offal and rice stuffed into a sheep’s lung. There are symphonic odes to the glories of mustard as well as damning essays on DIY ketchup (“It always, always tastes worse than the bottled stuff”) and German weiswurst (which “looks exactly like white cat poop”). Most featured recipes cover basic assembly, so those inspired to whip up their own Mexican chorizo, mortadella, boudi, or merguez will find guidance here. Refreshingly enthusiastic about their subject material (and damning when the situation calls for it), the team has done a great favor for the world’s carnivores. (Apr.)

Publishers Weekly

[A] smart and righteously pun-heavy tubesteak travelogue and taxonomy”
—The Wall Street Journal

“The follow-up to last year’s terrific Lucky Peach Presents 101 Easy Asian Recipes is just as satisfying, entertaining, and focused. This time, the editors of the quirky and brilliant food journal focus on sausage in all its incarnations… [T]he team has done a great favor for the world’s carnivores.”
—Publishers Weekly, starred review

“If your idea of fun is making merguez from scratch while you read what Noma chef Rene Redzepi thinks about Copenhagen hot dog stands, this is the book for you. It is both highly informative and highly entertaining, with enough inside baseball and pop culture references to keep you on your toes.” 
—Los Angeles Times, "Cookbook of the Week"

“[I]t’s the quality of the writing that hooks you, and is the book’s real attraction. These writers know their stuff and know to wear their knowledge lightly and elegantly.”
—Los Angeles Review of Books

From the Publisher