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 C[...]
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssam Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with h[...]
"Lucky Peach" is a journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of Chang, the James Beard Award-winning chef behind the Momofuku restaurants in New York. The result is a melange of travelogue, essays, art, photography, and rants in a full-color, meticulous[...]
Recipes in "Lucky Peach" defy the tired ingredients-and-numbered-steps formula. This issue gives a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies and fans of good writing and art in general.[...]
"Lucky Peach #8" is the Gender issue. We've split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies' section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip[...]
"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme for Issue 12 is Seashore.[...]
Wallpaper* City Guides not only suggest where to stay, eat, and drink, but what the tourist passionate about design might want to see, whether he/she has a week or 24 hours in the city. Featured are up and coming areas, landmark buildings in an 'Architour', design centres, and the best shops to buy [...]
Benu is one of San Francisco's most celebrated restaurants, and one of only a handful to receive three Michelin stars and a four star review from The San Francisco Chronicle. Tipped as the next big American restaurant by both The New York Times and the Wall Street Journal, Benu is headed up by Korea[...]
With its step-by-step approach and coverage of the essential calculations in the practice of respiratory care, this book is suitable for students preparing for a career in respiratory therapy.[...]
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, c[...]
The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the "Momofuku" cookbook suffered [...]
"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Issue 11 is our ALL YOU CAN EAT issue. We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feas[...]
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Lucky Peach #13, our "Feel the Joy" issue, arrives just in time for the holiday season. Like Dorie Greenspan, the high priestess of ho[...]
"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.[...]
"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.[...]