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Lucky Peach Issue 2 [Paperback]

David Chang , Chris Ying , Peter Meehan
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

Nov. 29 2011 Lucky Peach
Lucky Peach is a 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 Production-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. 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.

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0 of 1 people found the following review helpful
5.0 out of 5 stars Foodie Must Have Jan. 23 2012
Format:Paperback
This is the second issue from the Lucky Peach team. There are a few changes in this issue: more diversity in the topic and a few tasteful (har har) adverts (they need to pay the bills y'know).

I eagerly await the next issue...
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Amazon.com: 4.7 out of 5 stars  23 reviews
20 of 21 people found the following review helpful
5.0 out of 5 stars Keeps getting better Nov. 18 2011
By Michael M. - Published on Amazon.com
Format:Paperback|Verified Purchase
Lucky Peach is a very unique quarterly primarily targeted at "foodies" (pejorative? or badge of honor?), but can hold its own when keeping the attention of varied audiences. It's got social commentary, cultural insights, and hell of a lot of interesting stories/viewpoints. The first issue of Lucky Peach was fantastic, but it is in the second issue that Chang's Lucky Peach shows that it's got what it takes to stick around and be worth your continued attention and dollar. It doesn't fall into food blogger-esque habits of relying on cuss words and attitude like a crutch, nor does it heavily rely on the pretension of constant name dropping of celebrity chefs and the hottest digs to be seen at. I really appreciate this, because I don't care about keeping track of the who's who in the culinary world. I'm also far from being a "good" cook or chef, yet the writers and Chang remain very relatable in their experiences/musings. Despite this issue's themes and cover involving rot, the bottom line is that Lucky Peach stays fresh.

There are also stickers in this issue.
11 of 11 people found the following review helpful
3.0 out of 5 stars Ode to David Chang Feb. 17 2012
By Jerilea Hendrick - Published on Amazon.com
Format:Paperback
I thought this magazine was okay (issue 2). Unique recipes, lots of food writing. I love food writing. The first story was primarily about David Chang. The second one was about David Chang. The third and fourth one too.... Please don't get me wrong, he has done great things for the world of food and his cook book is great. No doubt. It's just that after a while with every story being about him or making strong reference to him, it felt like a biography. I guess I just love food writing with a variety of food stories about various places, things, topics, foods that are not centered around just one person or just one thing.
6 of 7 people found the following review helpful
5.0 out of 5 stars Full of Good Reads Nov. 24 2011
By V. McMullen - Published on Amazon.com
Format:Paperback
Great food writing! I am really enjoying the creative approach Lucky Peach designers and writers use to present each issue's theme. I read issue #1 cover to cover and am devouring issue #2. It is so exciting to learn about new techniques and trends in fine dining as well as some more accessible things such as "decorate fruit stickers." There is something for everyone in Lucky Peach. I wait on the doorstep for the mail when it is Lucky Peach time.
4 of 5 people found the following review helpful
5.0 out of 5 stars Lucky Peach hitting the Sweet Spot Dec 21 2011
By Matt Faust - Published on Amazon.com
Format:Paperback
This is a great read, I love Lucky Peach. So worth the cover price. The theme for this issue (the point at which food reaches the "sweet spot" of freshness/aging/fermentation) was a bit to wrap my mind around at first, but it all comes together.

In comparison to Issue 1, I would say that the articles are a bit more weighty (a good thing) and the recipes are bit further out of reach for the home cook. That said, there are still quite a few things in here I'd like to try, and I already made the fish sauce vinaigrette (amazing).
1 of 1 people found the following review helpful
5.0 out of 5 stars Fantastic, fun, and educational read Jan. 12 2012
By TheWinedown - Published on Amazon.com
Format:Paperback|Verified Purchase
"I can't wait for the next issue." pretty much sums up this review. Lucky Peach is filled with whimsical artwork (stickers even!), interesting articles of all kinds that will provide even the most seasoned food nerds with new information. It's a thrill to sit down with a good drink and plow through page after page.
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