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All You Can Eat (Lucky Peach) (Englisch) Taschenbuch – 29. Mai 2014


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Produktinformation


Produktbeschreibungen

Pressestimmen

"A glorious, improbable artifact... Lucky Peach is not only something to behold, it is also something to hold, a reminder of print's true wingspan." --The New York Times "A masterpiece of modern-food culture." --Time "The magazine's tone is so casual it's almost drunken. Its aesthetic is a graphic pulp pastiche of drawings, photo essays and kitsch--you'll discover traces of comic books, handwritten script and recipes presented in science-lab format." --The Wall Street Journal "There's been a sudden growth in magazines for food obsessives eager for more than just recipes. Lucky Peach... is perhaps the cleverest. A nerdy, witty high-end- fan-zine, it makes smart use of Chang's contacts, with Anthony Bourdain, Harold McGee and Mario Batali among the contributors." --The Guardian

Über den Autor und weitere Mitwirkende

David Chang is the chef and founder of Momofuku, which includes award-winning restaurants in New York City, Sydney, and Toronto. He has been honored as a Time 100, Fortune's 40 Under 40, and was named a GQ Man of the Year. He lives in New York City. Peter Meehan is a former New York Times restaurant columnist. His writing has appeared in many foreign and domestic magazines and he has coauthored a handful of books, including the bestselling Momofuku cookbook. He lives in New York City. Chris Ying was the publisher of McSweeney's before he assumed the role of editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and of the forthcoming Mission Chinese Food cookbook. He lives in San Francisco.

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Amazon.com: 7 Rezensionen
5 von 7 Kunden fanden die folgende Rezension hilfreich
LP ran out of steam? 18. Juli 2014
Von xt - Veröffentlicht auf Amazon.com
i've been a subscriber since the initial launch, which was superb. the subsequent issues were good, but started tanking somewhere around the 5th or 6th copy

what was good about the mag was its being "food-centric", but not a "food magazine" like anything else that was around. not a recipe dump, no fawning glossy articles, no tips on how to season a cast iron griddle. rather, interviews and conversations and stories centered around the food world. it provided a glimpse into the kitchens and the minds of chefs and cooks. an all-enveloping immersion into the food environment.

progressively, the stories and articles drifted further and further away from this core focus. the themes of each issue were less interesting. the content just lacked of insight and gravity. it seemed like the LP team built a reserve of great ideas and writing, splooged it in year 1, and are now running on dry
1 von 2 Kunden fanden die folgende Rezension hilfreich
Lucky girl to have Lucky Peach! 31. Juli 2014
Von Laura McGinty - Veröffentlicht auf Amazon.com
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Best food and culture magazine out there - hands down. You will learn techniques and recipes, but also read about culture, get an international perspective and read some of the best writing out there. Lot's of content, wonderful graphic illustrations and neat photography. I find myself re-reading Lucky Peach over and over again. Inspiration at it's best!
Five Stars 12. Februar 2015
Von Fausto Silva - Veröffentlicht auf Amazon.com
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Love their style
2 von 4 Kunden fanden die folgende Rezension hilfreich
If you like Momofuku.... 29. Juni 2014
Von TC - Veröffentlicht auf Amazon.com
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Must read if you are a foodie and enjoy David Chang's views on food. Interesting read as usual. You can collect all the issues from Amazon.
1 von 3 Kunden fanden die folgende Rezension hilfreich
but I am a discerning cook and eater and I have always enjoyed sitting down with a small group of like minded ... 7. August 2014
Von Ginny - Veröffentlicht auf Amazon.com
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So, OK, I am not a foodie, but I am a discerning cook and eater and I have always enjoyed sitting down with a small group of like minded companions for a tasty meal cooked with thoughtful, creative care and eaten with finger licking enjoyment. What I am not about is nose thumbing pretension and pomp and using ever more unusual and esoteric ingredients. Unfortunately these journals/magazines are a free fall romp into just those sorts of food culture and writing. I fear that some of the writers and those who wrote so admiringly about the publication have been deluded by the Emperor's New Clothes syndrome along with the chefs.
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