The Wurst of Lucky Peach: A Treasury of Encased Meat: A Cookbook

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:	9780804187787
Publisher:	Clarkson Potter/Ten Speed
Publication date:	04/05/2016
Sold by:	Random House
Format:	eBook
Pages:	240
File size:	69 MB
Note:	This product may take a few minutes to download.

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

[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