Lucky Peach Issue 3
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Lucky Peach Issue 3

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4.15 of 5 stars 4.15  ·  rating details  ·  158 ratings  ·  10 reviews
The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today’s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras’s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank...more
Paperback, 176 pages
Published March 20th 2012 by Lucky Peach (first published December 13th 2011)
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Chrissy
Not being a chef, aspiring chef, or line cook, I had little to connect with in this issue of McSweeney's otherwise extraordinary food magazine; the appreciation of good food is more relevant to me than the appreciation of working your way up the restaurant ladder the hard way, the revelry in name-dropping, or the reminiscence of late nights with world-renowned chefs whose name and work I am personally unfamiliar with, being a cognitive scientist in the middle of Canada. There was too little of t...more
Hans
Lucky Peach Issue 3 (Cooks/Chefs) : Cooking :: Generation Kill* : War

Cooking is a daily battle in a never-ending war. These are the men and women who show up every day and feed us. From the celebrity chefs to the lunch lady and everyone in between, the issue gives a view into a lives lived in kitchens around the world, what it takes to get there and what it takes to stay there.

Several articles discuss the trickle-down or straight-up plagiarism of food ideas. The short essay "Nothing New Under th...more
Stephanie W
One of the things I love best about "Lucky Peach" is that it isn't a normal food magazine. It doesn't have gorgeous food porn (though it does have some very interesting photos and awesome illustrations). It doesn't have heartfelt stories or suggestions on how to set a perfect table. Hell, it doesn't even have many recipes, to be perfectly honest.

It's a food magazine for chefs or chef wannabes. Yet for an issue dedicated entirely to the discussions of chefs and the celebrity chef phenomenon, I fe...more
Warnie B.
Mehhhhhh.

With each issue of this journal I grow more and more bored. I perked up briefly when I came across a one-page interview with a chef at the Amundsen-Scott South Pole Station in Antarctica (doesn't that sound like it would be fascinating?), but the questions he was asked were mostly uninteresting, and so I ended up disappointed in even that. I don't hold out much hope for the 4th volume, and I'm definitely not planning on renewing my subscription to this sucker. :(
Kerry
The "Chefs" issue means most of the articles are written by chefs, name-dropping other chefs. There's some element of bashing Food Network personalities, although didn't food TV bring us chef-as-celebrity and over-the-top glorification of food that brought Lucky Peach into existence in the first place?
Ali
This magazine is amazing. I usually like to tear magazines up, but this one is so full of interesting articles and features that it's too much like a book for me to do cut it up. It's worth the $12 for an individual issue.

I'm definitely going to sign up for a subscription.
Wendy
What an interesting magazine. Articles with weird perspectives & recipes for things I would never dream of. Plus art I love. This, the third issue has less typos than the last, so it feels like they are getting their sea legs. Looking forward to more!
Mike Riess
First issue of the magazine I've read- excellent content, mostly entertaining and engaging save one or two flops I couldn't make it through the first page of. Glad to buy a year long subscription and support a fantastic local publication.
Boyd
This issue was a return to form after what, I thought, was a fairly weak second issue.
Amy Peavy
I don't think I ever completely read this one...
Marina
Marina marked it as to-read
Aug 09, 2014
Jane
Jane marked it as to-read
Jun 01, 2014
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