Lucky Peach is a quarterly journal of food and writing, published by McSweeney’s. It is a creation of David Chang, chef/owner of Momofuku, writer Peter Meehan, and Zero Point Zero Production—producers of the Emmy Award–winning Anthony Bourdain: No Reservations.
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What’s inside Issue Three:
• The boys from Montreal's Joe Beef talk toilets and duck presses
• Mario Batali remembers the early days of Food Network
• Naomi Duguid visits street vendors in Chiang Mai
• The history of the molten chocolate cake
• Meredith Erickson spends an afternoon with Fergus Henderson
• Anthony Bourdain at the movies
• Christine Muhlke on trickle-down in food and fashion
• Art from Esther Pearl Watson, Matt Furie, Lisa Hanawalt,
Richard Saja,Edel Rodriguez, and more
• Recipes from Frederic Morin, Wolfgang Puck, Christina Tosi, and more
Plus a pull-out poster!
Issue Three will be available in stores from March 13.
Order this issue or subscribe.
ISSUE ONE RECIPE CORRECTIONS
In the chicken soup recipe, we neglect to mention that you should cover the vegetable nage ingredients with water before simmering.
Don’t try to simmer without any water. Also, you only need 8 C of water for the broth, not 10.
And apologies to Harold McGee and to all of you who tried to make alkaline noodles with 4 tablespoons of baked soda.
Please only use 4 teaspoons. Damnit.
Finally, as an act of contrition, we’ve written a new recipe for chicken soup for you. Just . No hard feelings, right?
McSweeney’s Publishing