Lucky Peach Magazine, Fall 2011 (#2): The Sweet Spot

  • Fresh cheese with plum, almond, and fennel (page 62)

    from Lucky Peach Magazine, Fall 2011 (#2): The Sweet Spot Lucky Peach Magazine, Fall 2011 (#2) by Daniel Patterson

    • Categories: Appetizers / starters
    • Ingredients: fennel flowers; plum purée; agar flakes; gelatin sheets; fennel; plums; almonds; rice wine vinegar; milk; cream; crème fraîche; goat curd
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Reviews about Recipes in this Book

  • Blackened-bluefish sandwich with miso mayo

    • Lisa Is Cooking

      ...stop what you’re doing, go directly to the nearest kitchen, and whip up a bowl of homemade miso mayonnaise...I immediately felt all those years spent eating other mayonnaises had been squandered.

      Full review
  • ISBN 10 1936365472
  • ISBN 13 9781936365470
  • Published Sep 29 2011
  • Format Magazine
  • Page Count 175
  • Language English
  • Countries United States
  • Publisher McSweeney's Publishing
  • Imprint McSweeney's Publishing

Publishers Text

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 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. 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.

Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.