The Wurst of Lucky Peach: A Treasury of Encased Meat

The Wurst of Lucky Peach: A Treasury of Encased Meat


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Product Details

ISBN-13: 9780804187770
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/05/2016
Pages: 240
Sales rank: 793,815
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.

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The Wurst of Lucky Peach: A Treasury of Encased Meat 5 out of 5 based on 0 ratings. 1 reviews.
PJtheEMT4 More than 1 year ago
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.