Lucky Peach Magazine, Summer 2012 (#4): The American Food Issue

  • Mark Fiorentino's rye Pullman (page 48)

    from Lucky Peach Magazine, Summer 2012 (#4): The American Food Issue Lucky Peach Magazine, Summer 2012 (#4)

    • Categories: Bread & rolls, savory
    • Ingredients: fresh yeast; bread flour; pumpernickel flour; margarine
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  • ISBN 10 1936365553
  • ISBN 13 9781936365555
  • Published Jul 10 2012
  • Format Magazine
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher McSweeney's Publishing
  • Imprint McSweeney's Insatiables

Publishers Text

Lucky Peach is a new 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 Productions—producers of the Travel Channel’s Emmy Award–winning 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. They’ll be laid out sensibly, inspired by the thought process that went into developing them.

Each issue will focus on a theme, with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists.

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.