- 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: 4.6 out of 5 stars See all reviews (26 customer reviews)
- Amazon Best Sellers Rank: #257,936 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Lucky Peach Issue 3 Paperback – March 20, 2012
"100 Million Years of Food" by Stephen Le
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food. Learn more
Customers Who Bought This Item Also Bought
Top Customer Reviews
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.Read more ›
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".Read more ›
I will continue to get it though with the hope it gets a little more down to earth.
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.
Most Recent Customer Reviews
This magazine is so beautiful. I'm keeping up with new publications and trying to get back issues when I can because it is so great. I love the way people write in this. Read morePublished 10 months ago by SushiGrrl
All the young, hot star chefs write and divulge fun stories of being in the restaurant biz, Bourdain and many others share techniques and trends. Read morePublished 23 months ago by CM
Lucky Peach is exceptional. Fantastic stories, reviews & graphics by cutting-edge chefs & writers. I recommend it out any Foodie worth their taste buds.Published on October 26, 2013 by Joshua F. Cohen
This is a great zine, I would definitely purchase other issues from Lucky Peach. Issue 3 fulfilled the weirdo punk chef in me.Published on August 29, 2013 by SS
Art and food and good humor - good writing - creative eye candy and interesting angles on every page! I'm a big David Chang fan in all of his endeavors!Published on May 15, 2013 by Elizabeth Greene
I bought this magazine for my daughter who is a foodie and she loves it. It inspired her to take a trip to David Changs restaurant in NY which was wonderful.Published on May 4, 2013 by Ernest Perez