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Lucky Peach: Issue 1 Paperback – July 12, 2011


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Product Details

  • Series: Lucky Peach (Book 1)
  • Paperback: 176 pages
  • Publisher: Lucky Peach (July 12, 2011)
  • Language: English
  • ISBN-10: 1936365464
  • ISBN-13: 978-1936365463
  • Product Dimensions: 10.5 x 8.6 x 0.8 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #440,778 in Books (See Top 100 in Books)

Customer Reviews

Can't wait for the next issue.
Shawn
I do like how the recipes are presented in a unique graphical way--almost like flow charts.
G. Dawson
If you like food and enjoy reading about it, this is fun, new and different.
NyiNya

Most Helpful Customer Reviews

34 of 40 people found the following review helpful By G. Dawson on July 7, 2011
Format: Paperback
Lucky Peach is a foodie magazine with a rock-and-roll attitude. Published quarterly by McSweeney's (beginning with the Summer 2011 issue), the magazine is loaded with the McSweeney's brand of quirky style. The design is hip and eye-catching with lots of original artwork and full-color photographs. The articles are substantive and well-written and contain a variety of styles (travel journaling, interviews, transcribed conversations, traditional essays, etc.). There's even a short story titled "The Gourmet Club." Perhaps best of all, there are no advertisements.

The Summer 2011 issue focuses on ramen, and the level of detail and research into the subject is impressive. I particularly enjoyed the map of Japan annotated with the different types of ramen that can be found in various regions. I was motivated to search my own city (Houston) for some good ramen choices after learning so much about a dish I previously associated only with mediocre dehydrated, microwavable meals.

There are some well-known writers featured in this debut issue of Lucky Peach. For example, Anthony Bourdain discusses David Chang's culinary influences, and Ruth Reichl rates instant raman brands. Even better are some of the essays by lesser-known names. I particularly enjoyed Todd Kliman's piece on the authenticity of food. This isn't a magazine that's loaded with hundreds of recipes. There are only twenty or so, and many of them are quite complicated (homemade gnocchi using crushed ramen noodles?). One recipe (corn with miso butter) takes the form of several haikus. I'm tempted to try it just to see if it works out, but I expect I'll be reading my Lucky Peach more often than cooking from it. I do like how the recipes are presented in a unique graphical way--almost like flow charts.
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16 of 19 people found the following review helpful By J. Mach on August 18, 2011
Format: Paperback Verified Purchase
This magazine certainly has plenty of attitude and hipness, but is you decide to try the alkaline noodles, note that the amount of baked soda should be 4 teaspoons, not 4 Tablespoons. The correction is listed here: [...]

Apart from the corrections, the magazine is a highly variable mix of interesting writing by such authors as John Edge, Harold McGee, and Ruth Reichel, and lazy page-fillers seemingly re-purposed from an initial attempt at a TV show. For example, the 9-page conversation with Bourdain, Chang, and Dufrense on "Mediocrity" is itself, truly mediocre. I hope that as the authors run out of TV footage, they will find their stride with this magazine, because some sections are truly inspired-- the chopstick wrappers alone are deeply amusing. Only subsequent issues will tell if the authors can get over themselves sufficiently to make this venture a real peach.
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18 of 22 people found the following review helpful By Borderbumble on July 22, 2011
Format: Paperback Verified Purchase
FINALLY!!! A Foodie Magazine for the Intellectual Folk without the Snobbery!

I must admit that I rarely buy magazines about food. To many ads. The diet isn't my own. Too much hearts and flowers. I wished for something with GUTS -- preferably not hanging out of anyone's belly, of course. So imagine my surprise when my peripheral vision keyed in on the strangest title in the teeny cooking section at my local grocery story... LUCKY PEACH.

HUHUHUH????

The graphic art hooked me. I didn't need to thumb though the rest. Okay, the cover stating that this was a Ramen issue grabbed me, too. So I bought it... I think I'll have to buy another one because I've been dragging around this copy everywhere with me on errands.

Talk about foodie mag mating with an engineering journal. I couldn't believe the flow-charts for the recipes!! I loved the history surrounding the instant ramen -- reminds me of Spam!!

I shall DEFINITELY be subscribing to this Quarterly. And if you are totally bored with food critic snobs who don't cook or the flakey-headed chefs who use up every pan in the house when making a meal, check this out!!!!!

ADDENDUM 24 November 2013:

I guess I'm lucky I bought 2 copies of this issue at the beginning -- one to read and one to really mess up because it's the kitchen copy.

To those of you who think you'll make money... I would NOT pay $100 for a copy. In fact, I would urge the copyright holders to re-issue this first issue because no one should even consider cashing in on my fellow foodies. Like those taking advantage of a war just to make money. Sounds like... a few politicians I know. Reprehensible.
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13 of 18 people found the following review helpful By Threemoons on June 29, 2011
Format: Paperback
Okay, so there's tons of foodie mags out there. This one really delivers the goods. Imagine if Gastronomica and the old print version of BoingBoing had a love child; that's Lucky Peach. Started reading it this AM on the subway and I almost missed my stop. It sucked me right in with it's A-list contributors, great art, and focused stories. If you're the kind of person who loves Andrew Zimmerman adn Anthony Bourdain on TV but still also clings to their Julia Child DVD set, you want this magazine.
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1 of 1 people found the following review helpful By gohaiku on December 6, 2011
Format: Paperback
It's great to see independent publishing alive and well with this magazine. Love this fresh take on food writing and the overall style and vibe of the magazine--definitely unlike anything else out there. I find myself anticipating the arrival of a new issue, which is always a good sign. Just wish it would come out more regularly.
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