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By
Brian McMullen (illustrator),
Peter Meehan (editor),
Walter Green (illustrator),
Chris Ying (editor) and
Dave Chang (editor)
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Bibliographic Detail
Publisher
McSweeneys Books
Publication date
March 20, 2012
Pages
175
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9781936365487
ISBN-10
1936365480
Dimensions
0.50 by 8.50 by 10.75 in.
Weight
1.05 lbs.
Availability§
Publisher Out of Stock
Original list price
$12.00
Subjects
§As reported by publisher
Amazon.com says people who bought this book also bought:
Lucky Peach Issue 4 | Lucky Peach | Lucky Peach Issue 5 | Lucky Peach Issue 14 Spring 2015 | Lucky Peach, Issue 6 | Lucky Peach, Issue 10 Winter 2014 | Lucky Peach, Issue 8 | Lucky Peach, Issue 9: Fall 2013 | Lucky Peach, Issue 7
Lucky Peach Issue 4 | Lucky Peach | Lucky Peach Issue 5 | Lucky Peach Issue 14 Spring 2015 | Lucky Peach, Issue 6 | Lucky Peach, Issue 10 Winter 2014 | Lucky Peach, Issue 8 | Lucky Peach, Issue 9: Fall 2013 | Lucky Peach, Issue 7
Summaries and Reviews
Amazon.com description: Product Description:
The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in todayâs age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Brasâs restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosiâs upside-down pineapple cake, just in time for Motherâs Day.
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeneyâs. It is a creation of David Chang, the James Beard AwardÂwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero ProductionÂproducers of the Travel Channelâs Emmy AwardÂwinning Anthony Bourdain: No Reservations.
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeneyâs. It is a creation of David Chang, the James Beard AwardÂwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero ProductionÂproducers of the Travel Channelâs Emmy AwardÂwinning Anthony Bourdain: No Reservations.
Editions
Paperback
The price comparison is for this edition
from McSweeneys Books (March 20, 2012)
9781936365487 | details & prices | 175 pages | 8.50 × 10.75 × 0.50 in. | 1.05 lbs | List price $12.00
About: The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in todayâs age of celebrity chefdom?
About: The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in todayâs age of celebrity chefdom?
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