David Chang,Peter Meehan,Chris Ying
The Chefs and Cooks issue, the third installment of ,Lucky Peach,, attempts to answer a few pressing questions: What does it mean to be a cook in todayâ€™s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Brasâ€™s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosiâ€™s upside-down pineapple cake, just in time for Motherâ€™s Day.,Lucky Peach, is a journal of food writing, published on a quarterly basis by McSweeneyâ€™s. It is a creation of David Chang, the James Beard Awardâ€“winning chef behind the Momofuku restaurants in New York, ,Momofuku, cookbook cowriter Peter Meehan, and Zero Point Zero Productionâ€”producers of the Travel Channelâ€™s Emmy Awardâ€“winning ,Anthony Bourdain: No Reservations,.
Food and Drink,Food,Food and Drink,Cooking,Food and Drink,Cookbooks,Food and Drink,Food Writing,Nonfiction,Writing,Essays
Lucky Peach Issue 3