Lucky Peach Magazine, Summer 2014 (#12): The Seashore Issue

  • Linguine with mussels and pecorino (page 11)

    from Lucky Peach Magazine, Summer 2014 (#12): The Seashore Issue Lucky Peach Magazine, Summer 2014 (#12)

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: linguine pasta; shallots; mussels; parsley; pecorino cheese; dried red pepper flakes; pesto of your choice
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  • ISBN 10 1941235026
  • ISBN 13 9781941235027
  • Published Jun 01 2014
  • Format Magazine
  • Page Count 156
  • Language English
  • Countries United States

Publishers Text

Lucky Peach is a new quarterly journal of food writing. 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.