Lucky Peach, Issue 9: The Cooks and Chefs Issue #2

David Chang, Peter Meehan, Chris Ying, et al

ISBN 10: 1938073622 / ISBN 13: 9781938073625

Published by McSweeney's Publishing, 2013

About this Item

Near Fine paperback. Overall a bright and attractive copy. Illustrated. throughout. There?s a magazine inside the magazine, like a Russian nesting doll: with content culled from René Redzepi?s annual MAD food conference, which Lucky Peach had the honor of co-curating. No signs of wear or aging. 176 pp.

Seller Inventory # 003087

Bibliographic Details

• Title: Lucky Peach, Issue 9: The Cooks and Chefs Issue #2
• Publisher: McSweeney's Publishing
• Publication Date: 2013
• Language: English
• ISBN 10: 1938073622
• ISBN 13: 9781938073625
• Binding: Soft cover
• Edition: 1st Edition
• Printing: 1st Printing
• Condition: Near Fine

About this title

Synopsis

By popular demand, Lucky Peach #9 is our second Cooks & Chefs issue—aka Cooks & Chefs 2.0: once more, with feeling. Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And there’s a magazine inside the magazine, like a Russian nesting doll: with content culled from René Redzepi’s annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.

About the Author

David Chang is the chef and owner of the Momofuku restaurants. He has been honored with awards from Food & Wine magazine and Bon Appétit. he was named one of Time’s 100, a GQ man of the year and called one of "the most influential people of the 21st century" by Esquire. He has taken home three James Beard Foundation awards.

Ssäm Bar is one of the world’s 50 best restaurants. Momofuku Ko has two Michelin stars, which it has retained for two years.