Search results
Nov 13, 2012 · Lucky Peach Issue 5. Paperback – November 13, 2012. by Peter Meehan (Editor), Chris Ying (Editor), David Chang (Editor) 4.3 56 ratings. See all formats and editions. 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 ...
Apr 10, 2017 · McMullen had started developing some of what would become Lucky Peach a year before, when he and Chris Ying (at the time a co-publisher of McSweeney’s) produced the food section of issue 33 of ...
Jul 3, 2012 · Lucky Peach Issue 4. Single Issue Magazine – July 3, 2012. by David Chang (Editor), Peter Meehan (Editor), Chris Ying (Editor) 4.3 48 ratings. See all formats and editions. 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 ...
Jul 12, 2011 · Lucky Peach: Issue 1. Paperback – July 12 2011. by Chris Ying (Editor), David Chang (Editor) 4.2 31 ratings. See all formats and editions. Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of David Chang, the James Beard AwardA-winning chef behind the Momofuku restaurants in New York ...
May 10, 2016 · 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.
- Paperback
Nose to Tail Eating. Everybody wants to be the guy who taught modern diners how to eat hooves and snouts and balls, but Fergus is the true owner of that title. This book is the source text for so many other books, restaurants, and philosophies. It’s one of a small group of cookbooks that are important beyond their culinary value.
Aug 29, 2017 · 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.
