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Lucky Peach Issue 3 Paperback – March 20, 2012


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Product Details

  • Series: Lucky Peach
  • Paperback: 176 pages
  • Publisher: Lucky Peach (March 20, 2012)
  • Language: English
  • ISBN-10: 1936365480
  • ISBN-13: 978-1936365487
  • Product Dimensions: 0.5 x 8.5 x 10.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #458,751 in Books (See Top 100 in Books)

Customer Reviews

I feel like "finally!
MissCherie
It inspired her to take a trip to David Changs restaurant in NY which was wonderful.
Ernest Perez
The Lucky Peach magazines are great.
Shelton H Baker

Most Helpful Customer Reviews

23 of 28 people found the following review helpful By Michael M. on March 8, 2012
Format: Paperback Verified Purchase
Issue 3 of Lucky Peach continues to be a good read, but this issue isn't as strong or nearly as accessible as the first two. It's the cooks and chefs issue!

What does that even mean? Are there celebrity chefs uttering expletives and regaling us with tales of drunken rampage, cynicism, and life itself? It means that this issue isn't for everyone. Yes, there's cussing. There's also plenty of fantastic stories of and interviews with chefs that range from street food vendors in southeast Asia, to head chefs of Michelin rated restaurants, and everyone in between. There's also some interesting food tossed in for good measure.

If you're someone who is interested in cooking as a career, or wish to have a restaurant of your own some day, this issue is for you. Some of the lessons and warnings you may have heard before, but it's always nice to get a good slap in the face every now and again for a reality check. Especially when it's so well written and in giggle inducing anecdotes. Lucky Peach issue 3 explores a lot of the trials and tribulations of making the career choice of being a cook. "Enroll in the Culinary Institute", they said. "Be a cook, it'll be FUN", they said. Like that old trope on joining the military, being a cook isn't without its share of dangers and unintended consequences. Chang et al share their ideas on what this career (and lifestyle, in many cases), means for them and where they think it's headed. For better or worse.

I'm not a professional chef, nor do I have aspirations of ever being one. I don't know the names of all of the hot restaurants and 85% of the famous chef's names dropped within the first 5 pages. Nor do I care to.
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6 of 7 people found the following review helpful By Graeme Withers on March 31, 2012
Format: Paperback
I'm with Chef D.B. on this one. And not Messrs McFall and Murray - incidentally, both their reviews seem to indicate they got more out of it than their star ratings would indicate.

It seems to me that Lucky Peach 3 shows the periodical has now got into its real stride. I was amused by LP 1 [bronze], with all its connotations of the wilder reaches of gonzo journalism, but it [like 2 and 3] introduced a segment from Saint Harold McGee to pay high respect to. I was even more entertained by LP 2 [silver], but I've really been stirred by LP 3 [gold].

I'm a cook, not a chef. I'm a household cook, and have been for 40 years, and never gone near a pass door, or been sworn at. I've been to very few major restaurants like the ones discussed in the latest issue, and have watched only one cooking series on TV [the first Hester Blumenthal set]. Lucky Peach is the only food magazine I've ever subscribed to, and I'll continue to do so.

The key interest in the current issue is the debate raised about educating cooks and chefs. As someone remarks in support of Thomas Keller, who can speak against education? I'm not. What the various contributions to the debate indicate is that professional credentials for cooking schools need a stronger curriculum base than the current enrolees are entitled to expect for their money. My home city, Melbourne, Australia, boasts a cooking school with a high reputation, the William Angliss School, and various fly-by-night food and hospitality training enterprises. Lucky Peach 3, as a resource at curriculum revision sessions for these and like institutions, stands tall.

I particularly liked David Chang's funereal eulogy on "chefism". And the gallery of people who variously exemplify "cookism".
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4 of 5 people found the following review helpful By Doug W. Murray on March 22, 2012
Format: Paperback Verified Purchase
It's getting a little wierd, I have to say. I like all of the contributing authors in their own right and Dave Chang and Anthony Bourdain have been favorites for a long time. The first two were interesting and fun. This one a little odd. Maybe two much ingestion of something before serious editing took place.

I will continue to get it though with the hope it gets a little more down to earth.

Doug Murray
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1 of 1 people found the following review helpful By Riddley Walker on May 28, 2012
Format: Paperback Verified Purchase
This is really a wonderful little magazine.
Some aspects of it are like a 'zine: the roughness, the unpolished parts, the illustrations of hairy balls, the rambling writers, the burry photos.
Other parts are very high end: the paper, the printing, the binding, the editors, the ideas and tone.

So somehow they've brought these 2 extremes together and made something totally unique, selling it for $12.

This is not for everyone. If you love the Food Network magazine, or the Pioneer Woman blog, you might find Lucky Peach totally baffling. And in a year, it may run out of steam. But for this point in time in the commercial food business, Lucky Peach is the perfect magazine at the perfect time, forging its own vernacular, and with no rational endgame in sight.

It's a fun thing to read and be a part of.
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1 of 1 people found the following review helpful By Jason Jablonski on October 9, 2013
Format: Paperback Verified Purchase
This mag is fun as hell to read, i love it. I cannot wait for more to read. I hope they eventually branch out to a bit more than just star chefs and to more unknowns though. I need to get newer ones, read the first few in a day. Proof that good writers are not extinct.
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