Lucky Peach Magazine, Winter 2015 (#17): Breakfast

  • Albany Bologna cups (page 18)

    from Lucky Peach Magazine, Winter 2015 (#17): Breakfast Lucky Peach Magazine, Winter 2015 (#17)

    • Categories: Dips, spreads & salsas; Egg dishes; Breakfast / brunch; American
    • Ingredients: Bologna sausages; baking potatoes; eggs; white vinegar; jalapeño chiles; tomatillos; cilantro
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  • ISBN 10 1941235077
  • ISBN 13 9781941235072
  • Published Dec 01 2015
  • Format Magazine
  • Language English
  • Countries United States
  • Publisher McSweeney's
  • Imprint Lucky Peach

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.

The Plant Kingdom issue of Lucky Peach celebrates the great many things you can do with fruits and vegetables, from cooking and eating them, to growing and grafting new ones, to churning them into ice cream, to growing cabbages the size of Volkswagens.