Author(s): David Chang
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme of Lucky Peach Issue 22 is Chicken.
"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 kitschyou 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"
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 and a Fortune 40 Under 40, and he 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 Mission Chinese Food cookbook. He lives in San Francisco.