David Chang is the chef and founder of Momofuku, which
includes award-winning restaurants in New York City, Sydney, and
Toronto. He has been honored as a Time 100 and a Fortune 40 Under
40, and he was named a GQ Man of the Year. He lives in New York
City.
Peter Meehan is a former New York Times restaurant
columnist. His writing has appeared in many foreign and domestic
magazines, and he has coauthored a handful of books, including the
bestselling Momofuku cookbook. He lives in New York City.
Chris Ying was the publisher of McSweeney's before he
assumed the role of editor in chief of Lucky Peach. He is the
coauthor of Ivan Ramen and of the Mission Chinese Food cookbook. He
lives in San Francisco.
"A glorious, improbable artifact
Lucky Peach is not only something
to behold, it is also something to hold, a reminder of print’s true
wingspan." The New York Times
"A masterpiece of modern-food culture." Time
The magazine’s tone is so casual it’s almost drunken. Its
aesthetic is a graphic pulp pastiche of drawings, photo essays and
kitschyou’ll discover traces of comic books, handwritten script
and recipes presented in science-lab format.” The Wall Street
Journal
There’s been a sudden growth in magazines for food obsessives
eager for more than just recipes. Lucky Peach
is perhaps the
cleverest. A nerdy, witty high-end- fan-zine, it makes smart use of
Chang’s contacts, with Anthony Bourdain, Harold McGee and Mario
Batali among the contributors.” The Guardian
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