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Lucky Peach Magazine, Summer 2011 (#1): Ramen

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Notes about this book

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Notes about Recipes in this book

  • Instant ramen cacio e pepe

    • mfto on November 10, 2011

      You probably should be a poor college student to try this recipe which I am not but it looked like fun. I had only the"not recommended" brand of instant ramen but that was not the problem. For one package of ramen minus the seasoning packet, you use only one cup of water and add a little olive oil and butter. Bring the water to a boil, add a cup of grated parmesan and stir like crazy. Add the noodles in a block and continue stirring like crazy until the noodles are cooked. As David Chang says, this dish does not keep well. What he does not tell you is that clean up involves major scrubbing and takes a lot longer than preparation. The taste was OK. In fact his idea of only cooking in one cup of water and using butter and olive oil was worthy of repeating. I will try one of the recommended brands of ramen but why not just add the grated cheese to the cooked ramen in your bowl? What is gained by cooking the noodles in the cheese and water?

  • Fresh alkaline noodles

    • Shrimp13 on January 03, 2012

      I found the correction comic in Lucky Peach 2 hilarious and too true. My face was like the girl at the end. I sulked in the living room while my guests ate store bought chow mein noodles with my bacon dashi. Tried it again with correction and it was absolutely awesome!!!!

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  • ISBN 10 1936365464
  • ISBN 13 9781936365463
  • Published Jul 12 2011
  • Format Magazine
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher 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 (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.

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.