Synopses & Reviews
By popular demand, Lucky Peach #9 is our second Cooks and Chefs issueaka Cooks and Chefs 2.0: once more, with feeling. Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And theres a magazine inside the magazine, like a Russian nesting doll: with content culled from René Redzepis annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.
Synopsis
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeneys. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York,
Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channels Emmy Awardwinning
Anthony Bourdain: No Reservations.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. Theyll 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.
About the Author
David Chang is the chef and owner of the Momofuku restaurants. He has been honored with awards from
Food and Wine magazine and
Bon Appétit. he was named one of
Times 100, a
GQ man of the year and called one of "the most influential people of the 21st century" by
Esquire. He has taken home three James Beard Foundation awards.
Ssäm Bar is one of the worlds 50 best restaurants. Momofuku Ko has two Michelin stars, which it has retained for two years.