- Paperback: 176 pages
- Publisher: McSweeney's Publishing (28 July 2011)
- Language English
- ISBN-10: 1936365464
- ISBN-13: 978-1936365463
- Product Dimensions: 26.7 x 21.8 x 2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 301,267 in Books (See Top 100 in Books)
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Product Description
Product Description
"Lucky Peach" is a new journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of David Chang, the James Beard Award-winning chef behind the Momofuku restaurants in New York, "Momofuku" cookbook cowriter Peter Meehan, and Zero Point Zero Productions--producers of the Travel Channel's Emmy Award-winning "Anthony Bourdain: No Reservations."
The result of this collaboration is a melange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They'll be laid out sensibly, inspired by the thought process that went into developing them.
Each issue will focus on a theme (Issue One's theme is "Ramen"), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.
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.
The result of this collaboration is a melange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They'll be laid out sensibly, inspired by the thought process that went into developing them.
Each issue will focus on a theme (Issue One's theme is "Ramen"), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.
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.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Paperback
if you're a fan of chang (and his style of writing and speaking) or of the new mouthing off cowboy celebrity chef movement, you have to pick this up.
if you're a fan of ramen noodles, but don't know that much about the history of it all, this is worth the investment.
the first issue is dedicated to all things ramen. and to vary the ramen history, science and recipe ideas, there are travel stories and cool illustrations which the young designer/advertiser who is also a foodie would appreciate. there are comics, conversations between chefs shooting the breeze and fun recipes and that insider look into how things work in the momofuku empire and how the top nyc chefs hang. content wise you can tell this was put together by a bunch of boys and funky sharp minded girls.
i had ramen for an entire week after i started reading this. purely from the bowl of ramen pictured on the back... gratuitous food porn of the tampopo school.
i think i may go make a bowl of ramen now.
if you're a fan of ramen noodles, but don't know that much about the history of it all, this is worth the investment.
the first issue is dedicated to all things ramen. and to vary the ramen history, science and recipe ideas, there are travel stories and cool illustrations which the young designer/advertiser who is also a foodie would appreciate. there are comics, conversations between chefs shooting the breeze and fun recipes and that insider look into how things work in the momofuku empire and how the top nyc chefs hang. content wise you can tell this was put together by a bunch of boys and funky sharp minded girls.
i had ramen for an entire week after i started reading this. purely from the bowl of ramen pictured on the back... gratuitous food porn of the tampopo school.
i think i may go make a bowl of ramen now.
Format:Paperback
I love the layout and the non-typical content. However, it is a very male orientated magazine (especially by issue 3 where it is full on aggressive)
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
30 reviews
32 of 37 people found the following review helpful
A foodie magazine with a rock-and-roll attitude
7 July 2011
Format:Paperback
Lucky Peach is a foodie magazine with a rock-and-roll attitude. Published quarterly by McSweeney's (beginning with the Summer 2011 issue), the magazine is loaded with the McSweeney's brand of quirky style. The design is hip and eye-catching with lots of original artwork and full-color photographs. The articles are substantive and well-written and contain a variety of styles (travel journaling, interviews, transcribed conversations, traditional essays, etc.). There's even a short story titled "The Gourmet Club." Perhaps best of all, there are no advertisements.
The Summer 2011 issue focuses on ramen, and the level of detail and research into the subject is impressive. I particularly enjoyed the map of Japan annotated with the different types of ramen that can be found in various regions. I was motivated to search my own city (Houston) for some good ramen choices after learning so much about a dish I previously associated only with mediocre dehydrated, microwavable meals.
There are some well-known writers featured in this debut issue of Lucky Peach. For example, Anthony Bourdain discusses David Chang's culinary influences, and Ruth Reichl rates instant raman brands. Even better are some of the essays by lesser-known names. I particularly enjoyed Todd Kliman's piece on the authenticity of food. This isn't a magazine that's loaded with hundreds of recipes. There are only twenty or so, and many of them are quite complicated (homemade gnocchi using crushed ramen noodles?). One recipe (corn with miso butter) takes the form of several haikus. I'm tempted to try it just to see if it works out, but I expect I'll be reading my Lucky Peach more often than cooking from it. I do like how the recipes are presented in a unique graphical way--almost like flow charts.
Overall, this debut issue of Lucky Peach is a success. It's unlike any other food magazine being published right now. It offers high-quality food writing and gorgeous art in abundance, detailed recipes with tips and photographs, and lots of attitude.
A word of warning: there's some cursing in here. It didn't bother me overly much (though some of it did seem gratuitious), but you might want to exercise discretion about leaving this magazine lying about for your young children (or prudish grandmother) to discover.
The Summer 2011 issue focuses on ramen, and the level of detail and research into the subject is impressive. I particularly enjoyed the map of Japan annotated with the different types of ramen that can be found in various regions. I was motivated to search my own city (Houston) for some good ramen choices after learning so much about a dish I previously associated only with mediocre dehydrated, microwavable meals.
There are some well-known writers featured in this debut issue of Lucky Peach. For example, Anthony Bourdain discusses David Chang's culinary influences, and Ruth Reichl rates instant raman brands. Even better are some of the essays by lesser-known names. I particularly enjoyed Todd Kliman's piece on the authenticity of food. This isn't a magazine that's loaded with hundreds of recipes. There are only twenty or so, and many of them are quite complicated (homemade gnocchi using crushed ramen noodles?). One recipe (corn with miso butter) takes the form of several haikus. I'm tempted to try it just to see if it works out, but I expect I'll be reading my Lucky Peach more often than cooking from it. I do like how the recipes are presented in a unique graphical way--almost like flow charts.
Overall, this debut issue of Lucky Peach is a success. It's unlike any other food magazine being published right now. It offers high-quality food writing and gorgeous art in abundance, detailed recipes with tips and photographs, and lots of attitude.
A word of warning: there's some cursing in here. It didn't bother me overly much (though some of it did seem gratuitious), but you might want to exercise discretion about leaving this magazine lying about for your young children (or prudish grandmother) to discover.
13 of 15 people found the following review helpful
Note recipe corrections
19 Aug 2011
Format:Paperback|Amazon Verified Purchase
This magazine certainly has plenty of attitude and hipness, but is you decide to try the alkaline noodles, note that the amount of baked soda should be 4 teaspoons, not 4 Tablespoons. The correction is listed here: [...]
Apart from the corrections, the magazine is a highly variable mix of interesting writing by such authors as John Edge, Harold McGee, and Ruth Reichel, and lazy page-fillers seemingly re-purposed from an initial attempt at a TV show. For example, the 9-page conversation with Bourdain, Chang, and Dufrense on "Mediocrity" is itself, truly mediocre. I hope that as the authors run out of TV footage, they will find their stride with this magazine, because some sections are truly inspired-- the chopstick wrappers alone are deeply amusing. Only subsequent issues will tell if the authors can get over themselves sufficiently to make this venture a real peach.
Apart from the corrections, the magazine is a highly variable mix of interesting writing by such authors as John Edge, Harold McGee, and Ruth Reichel, and lazy page-fillers seemingly re-purposed from an initial attempt at a TV show. For example, the 9-page conversation with Bourdain, Chang, and Dufrense on "Mediocrity" is itself, truly mediocre. I hope that as the authors run out of TV footage, they will find their stride with this magazine, because some sections are truly inspired-- the chopstick wrappers alone are deeply amusing. Only subsequent issues will tell if the authors can get over themselves sufficiently to make this venture a real peach.
14 of 18 people found the following review helpful
Four Thumbs Up!.
22 July 2011
Format:Paperback|Amazon Verified Purchase
FINALLY!!! A Foodie Magazine for the Intellectual Folk without the Snobbery!
I must admit that I rarely buy magazines about food. To many ads. The diet isn't my own. Too much hearts and flowers. I wished for something with GUTS -- preferably not hanging out of anyone's belly, of course. So imagine my surprise when my peripheral vision keyed in on the strangest title in the teeny cooking section at my local grocery story... LUCKY PEACH.
HUHUHUH????
The graphic art hooked me. I didn't need to thumb though the rest. Okay, the cover stating that this was a Ramen issue grabbed me, too. So I bought it... I think I'll have to buy another one because I've been dragging around this copy everywhere with me on errands.
Talk about foodie mag mating with an engineering journal. I couldn't believe the flow-charts for the recipes!! I loved the history surrounding the instant ramen -- reminds me of Spam!!
I shall DEFINITELY be subscribing to this Quarterly. And if you are totally bored with food critic snobs who don't cook or the flakey-headed chefs who use up every pan in the house when making a meal, check this out!!!!!
I must admit that I rarely buy magazines about food. To many ads. The diet isn't my own. Too much hearts and flowers. I wished for something with GUTS -- preferably not hanging out of anyone's belly, of course. So imagine my surprise when my peripheral vision keyed in on the strangest title in the teeny cooking section at my local grocery story... LUCKY PEACH.
HUHUHUH????
The graphic art hooked me. I didn't need to thumb though the rest. Okay, the cover stating that this was a Ramen issue grabbed me, too. So I bought it... I think I'll have to buy another one because I've been dragging around this copy everywhere with me on errands.
Talk about foodie mag mating with an engineering journal. I couldn't believe the flow-charts for the recipes!! I loved the history surrounding the instant ramen -- reminds me of Spam!!
I shall DEFINITELY be subscribing to this Quarterly. And if you are totally bored with food critic snobs who don't cook or the flakey-headed chefs who use up every pan in the house when making a meal, check this out!!!!!
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