LUCKY PEACH uses food as a filter to tell stories about people,
places, traditions, flavors, shared experiences, and cultural
identities. Smart, thoughtful writing and influential design have
made Lucky Peach's quarterly magazine one of the world's most
trusted and fiercely loved culinary resources. In 2015, Lucky Peach
expanded its mission with an award-winning website, cookbooks, and
live events.
PETER MEEHAN is the editor and cofounder of Lucky Peach. A former
columnist for the New York Times, he is also the coauthor of
numerous cookbooks including the New York Times bestselling
Momofuku and The Frankies Spuntino Kitchen Companion and Cooking
Manual. He lives in New York.
“This book reminds us of: Ivan Ramen meets Barefoot Contessa: How
Easy is That?—with some of the ballsiness and spunk of Joe Beef.”
—Food52.com
“We’ve been turning to the brand-new cookbook from Lucky
Peach almost daily in the past few weeks: They’ve managed to
take some theoretically difficult Asian concepts and make them
really accessible and easy, without sacrificing any of the taste...
[E]verything that we’ve tried is great and full of authentic
flavor...” —Goop.com
"A truly essential cookbook does more than dispense recipes—it
decodes techniques, demystifies ingredients, and explains the
thinking behind each dish. [Lucky Peach 101 Easy Asian Recipes
does] all that and more..." —GQ, one of "Ten Kitchen Bibles
Every Man Should Own"
“Sure, the recipes are clear and well-written. The introductions
and explanations are charming, and that incredible shot of the
Lacquered Roast Chicken looks like exactly what I want to eat right
now. But my favorite parts of this book (which comes out of a
brilliant food magazine run by chef David Chang and food writer
Peter Meehan) are the huge photo spreads detailing exactly which
brands of Asian ingredients the authors favor--sure to save this
intrepid shopper many hours of scrutinizing different bottles of
cooking wine, preserved black beans and jars of spicy chili crisp
in the aisles of her local Chinese supermarket.” —Rose
Friedman, NPR.org, "staff pick" and one of "2015's Great
Reads"
“[W]hen it comes to getting quick and delicious Asian-inspired
meals on the table, the Lucky Peach team definitely
delivers. Add practical advice on ingredients and equipment and
there’s simply no excuse for ordering takeout.” —Yahoo! Food,
"2015's Best Cookbooks for Holiday Gift Giving"
“If you are a busy home cook with an inclination towards Asian
flavors, you need this cookbook. Because Peter Meehan and the
editors of Lucky Peach magazine? They’re not messing
around when it comes to easy recipes. That on its own would be
enough, but the recipes are written with such a joy and sense of
humor that it’s actually fun to cook from, too. ”
—Epicurious.com, "Best Cookbooks of 2015"
“Recipes meant for real-world kitchens.” —Parade
“Think the Momofuku cookbook crossed with your grandma’s recipe
Rolodex.” —Grub Street
“Cultishly loved themed food quarterly Lucky Peach has unleashed
the nostalgic-yet-forward-looking home cooking book of our
dreams.” —Eater.com
“Meehan and the team behind indie magazine Lucky Peach create great
versions of Asian takeout favorites, many adapted from recipes by
chefs.” —Food & Wine
“These tasty creations involve zero tricky frying but lots of
flavor.” —Entertainment Weekly
“This is an outstanding, practical guide sure to inspire even the
most discouraged home cook.” —Publishers Weekly, starred
review
“Delicious, straightforward recipes for items such as
shrimp-and-chive dumplings and the Japanese pancake called
okonomiyaki fill Lucky Peach: 101 Easy Asian Recipes, along with
romping commentary that makes the book fun to read as well as to
cook from.” —Associated Press
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