David Chang,Chris Ying,Peter Meehan
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,.,The result of this collaboration is a mÃ©lange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. Theyâ€™ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of ,Lucky Peach, is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.,Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.
Food and Drink,Food,Food and Drink,Cookbooks,Food and Drink,Cooking,Food and Drink,Food Writing,Nonfiction,Writing,Essays,Travel
Lucky Peach Issue 2