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Lucky Peach Spring 2012 : Cooks and Chefs, Issue 3 (Lucky Peach): Ying, Chris (EDT)/ Meehan, Peter (EDT)/ Chang, Dave (EDT)/ McMullen, B: BOOKS KINOKUNIYA
Book Details
Lucky Peach Spring 2012 : Cooks and Chefs, Issue 3 (Lucky Peach)
Lucky Peach Spring 2012 : Cooks and Chefs, Issue 3 (Lucky Peach)
Publisher : McSweeneys Books
Published Date : 2012/03
Binding : Paperback
ISBN : 9781936365487

BookWeb Price : A$ 14.99
Kinokuniya Card Member Price : A$ 13.49

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Language : English
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Book Description
Source: ENG
Academic Descriptors: A97402000
Place of Publication: United States
Academic Level: Extracurricular

The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today's age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras's restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi's upside-down pineapple cake, just in time for Mother's Day. 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.

 

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