The Wurst of Lucky Peach: A Treasury of Encased Meat by Chris Ying and Editors of Lucky Peach

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Notes about Recipes in this book

  • Mexican chorizo

    • twoyolks on May 24, 2018

      A really nice chorizo with a lot of depth of flavor. A bit different than a "standard" chorizo but I really liked it.

  • Grilled carrot hot dogs with lamb-neck mole

    • babyfork on February 09, 2017

      This was pretty amazing! I was skeptical about the carrots taking on the flavor of the herbs and spices, but it worked! I poured in cold filtered water and baked for 1 hour and 10 minutes and the consistency of the carrots was perfect; cooked through, but not falling apart. I added some more chocolate to the mole and also simmered longer. I refrigerated and reheated the next day and simmered more and added the juice of one lime, but not the chopped shallot. I would advise making this the night before to let the flavors marry. I wasn't wild about the taste of the mole, so served separately and let people add the shredded braised lamb and sauce with mole as they liked. We topped with avocado, cherry tomatoes, crème fraîche, cilantro, scallions, pickled jalapeno, and French's fried onions. I meant to put out queso fresco and shredded sharp cheddar too, but forgot. When the mole was mixed with everything on the carrot dogs it was really good. Winner!

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  • ISBN 10 0804187770
  • ISBN 13 9780804187770
  • Published Apr 05 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.

Lucky Peach
presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.


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