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Showing 1-10 of 20 reviews(Verified Purchases). See all 26 reviews
on May 28, 2012
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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on March 8, 2012
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. There's nothing wrong with people that do follow those things, but my interest in Lucky Peach and food writing stems from a desire to be awesome in finding inspiration to do interesting things in the kitchen, that my family has yet to experience. And that causes a little bit of a disconnect for me with this issue. Entering my 30's, I can totally relate to a lot of the experiences and questions raised when one is figuring out just what the endgame is in any career choice; those things are communicated through the lens of the culinary world in this issue, but they could easily apply to any trade, from porn producer to plumber (same thing?).

Again, it's a great read, but I can see this issue not having as broad appeal as the first two. If you liked the first two issues, buy this. Continue supporting fresh writing and a neat quarterly. If this is the first time for you to read Lucky Peach and are more interested in something like recipes, you might want to get your hands on the earlier issues first.
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on March 22, 2012
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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on October 9, 2013
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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on January 13, 2013
Great Non-Traditional Magazine. Some off color language is used, which might offend some. I personally can over look that and enjoy this publication. Really good and a nice change of pace from the typical food publications.
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on April 1, 2015
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. They write just what they would say so it's all strewn with curse words and real things people would say.
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on May 4, 2013
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.
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on May 15, 2013
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!
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on June 23, 2012
My favorite new magazine, hands down the best so far!!! Great writing and pics, awesome contributing articles from the likes of Bourdain, Batali, Joe Beef, C. Tosi, and many many more. If you enjoy cooking you should get this magazine. If you enjoy cooking and want to know more about what you eat and why, you HAVE TO GET THIS MAGAZINE!!!!
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on August 29, 2013
This is a great zine, I would definitely purchase other issues from Lucky Peach. Issue 3 fulfilled the weirdo punk chef in me.
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