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Lucky Peach Issue 2: The Sweet Spot (Lucky Peach) Edited by David Chang, Edited by Chris Ying, Edited by Peter Meehan

Lucky Peach Issue 2: The Sweet Spot (Lucky Peach)
Edited by David Chang, Edited by Chris Ying, Edited by Peter Meehan

Lucky Peach Issue 2: The Sweet Spot

Buy Lucky Peach Issue 2: The Sweet Spot at a discount from Bookdepository @ US$12.59(S$15.70) with worldwide free delivery(including Dubai, Singapore, Malaysia, Vietnam, Hong Kong, Thailand, United States, Montenegro, Australia, South Korea Seoul, China (中国), Turkey, Canada, El Salvador, Taiwan, Nepal, Russia Moscow, Indonesia, India and Slovakia). As prices change from day to day, please check the links below for the latest price of the book.

Lucky Peach Issue 2: The Sweet Spot

Price

Bookstore Price Shipping
Bookdepository.com S$15.70 Free Worldwide
Bookdepository UK S$15.70 Free Worldwide
Amazon.com US$$7.51 Shipping charge applies. Usually US$10 per book/box-set.

Short Description:

“Lucky Peach” is a 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 Production–producers of the Travel Channel’s Emmy Award-winning “Anthony Bourdain: No Reservations.” The result of this collaborati

Publisher: McSweeney’s Publishing
Published: 01 December 2011
Format: Paperback
Pages: 175 pages
Categories: Reference Works
ISBN 13: 9781936365470
ISBN 10: 1936365472

Full description for Lucky Peach Issue 2: The Sweet Spot

“Lucky Peach” is a 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 Production–producers of the Travel Channel’s Emmy Award-winning “Anthony Bourdain: No Reservations.” The result of this collaboration is a melange 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. 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. Issue Two’s theme is “The Sweet Spot,” and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.

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