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 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.
Most Helpful Customer Reviews
The Wurst of Lucky Peach by Chris Ying and the Editors of Lucky Peach is a new niche cook book based on the recipes of the Lucky Peach. Even those readers who have never heard of Lucky Peach will be certain to enjoy this cookbook all about sausage. One might wonder why in this modern day anyone would purchase an expensive cook book when there are so many free recipes available on the internet. There are still some people out there who prefer a physical cookbook that they can shelve in their kitchen rather than a collection of printed out recipes. This book is a beautifully bound hardcover with full color photos of sausage meals. It is a work of art with collages and full color spreads featuring meat and various cultures. This book would make a great gift for a chef or as a housewarming gift. As far as recipes- this book is for the chef who feels at home with meat, and sausage in particular. T This book is for daring individuals who love meat. This book combines artistry and upscale ingredients with a variety of meat and ingredients from cultures such as Mexico, Italy and Germany. Each recipe features a little bit of background. The book goes over the step by step process of the recipes even the history of the recipe as well. There is a lot of background and supplemental information to make the reader an expert in this cuisine . This retro styled cookbook will appeal to a new generation of cooks. As a blogger I received a copy of this book published by Potter publishers for the purpose of writing this review.