Goodreads helps you keep track of books you want to read.
Start by marking “Lucky Peach Issue 3” as Want to Read:
Lucky Peach Issue 3
Enlarge cover
Rate this book
Clear rating
Open Preview

Lucky Peach Issue 3

4.24  ·  Rating Details ·  244 Ratings  ·  12 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)
More Details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Lucky Peach Issue 3, please sign up.

Be the first to ask a question about Lucky Peach Issue 3

This book is not yet featured on Listopia. Add this book to your favorite list »

Community Reviews

(showing 1-30 of 351)
filter  |  sort: default (?)  |  Rating Details
Apr 20, 2015 ashlee rated it it was ok
I really didn't like how all of the chefs in this issue think that the rising generation of chefs dont have what it takes. they think we are a bunch of food network watching slackers that want to be on the top right out of school. they were saying that we aren't creative and we don't have the work ethic that they had, so hiring us is a waste. one chef said that he would prefer to fill his kitchen with machines instead of young cooks because we suck, basically. he thinks cooking is dead. there wa ...more
Apr 02, 2012 Kerry rated it it was ok
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?
Apr 30, 2012 Chrissy rated it liked it
Shelves: food, mcsweeney-s
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
Feb 18, 2013 Hans rated it it was amazing
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
Kristina Harper
Jun 22, 2015 Kristina Harper rated it liked it
Shelves: read-nonfiction
This issue is all about chefs. Had I read it when it was originally published, I might have enjoyed it more: at the time, I think I was still buying in to the notion that chefs are the new rock stars. Now I think the restaurant industry has gotten way too precious: I'm happy to just eat the delicious meal you've prepared for me, without hearing what the dew point was at the organic farm when the heirloom tomato in the coulis under my squab was personally harvested by the chef's assistant, who sp ...more
Stephanie W
Mar 27, 2012 Stephanie W rated it liked it
Shelves: nonfiction, food, essays
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
May 02, 2012 Lara rated it it was ok

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. :(
Jun 13, 2012 Ali rated it it was amazing
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.
May 27, 2012 waits4thebus rated it liked it
Shelves: food-writing
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
Jun 25, 2012 Mike Riess rated it really liked it
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.
Mar 24, 2012 Boyd rated it really liked it
This issue was a return to form after what, I thought, was a fairly weak second issue.
Amy Peavy
Feb 12, 2013 Amy Peavy rated it liked it
I don't think I ever completely read this one...
Katreuna Scott
Katreuna Scott rated it it was amazing
Oct 13, 2016
Emily rated it really liked it
Sep 28, 2016
Pompi marked it as to-read
Aug 17, 2016
Kristen rated it liked it
Aug 07, 2016
Zachary rated it it was amazing
Aug 02, 2016
Sarah Hurley
Sarah Hurley marked it as to-read
Jul 26, 2016
Jan Igaki
Jan Igaki marked it as to-read
Jul 26, 2016
Botzatzis Aris
Botzatzis Aris marked it as to-read
Jul 19, 2016
Omar A Mendez Jr
Omar A Mendez Jr rated it it was amazing
Jul 08, 2016
Rebecca Huston
Rebecca Huston rated it really liked it
Jun 27, 2016
Benjamin Higashi
Benjamin Higashi rated it it was amazing
Jun 17, 2016
Ashley rated it really liked it
Jun 12, 2016
Jenn added it
May 29, 2016
Kate Flowe
Kate Flowe marked it as to-read
Apr 29, 2016
Mickymaado marked it as to-read
Apr 22, 2016
david e barnes
david e barnes rated it it was amazing
Apr 18, 2016
Christina marked it as to-read
Apr 03, 2016
« previous 1 3 4 5 6 7 8 9 10 11 12 next »
There are no discussion topics on this book yet. Be the first to start one »
  • Lucky Peach: Issue 1
  • Lucky Peach Issue 5
  • The Art of Living According to Joe Beef: A Cookbook of Sorts
  • The Family Meal: Home Cooking with Ferran Adrià
  • Morimoto: The New Art of Japanese Cooking
  • The Complete Keller: The French Laundry Cookbook & Bouchon
  • The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy
  • Mission Street Food: Recipes and Ideas from an Improbable Restaurant
  • The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
  • Fäviken
  • Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
  • A Work in Progress: Notes on Food, Cooking and Creativity
  • Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
  • A Girl and Her Pig: Recipes and Stories
  • Alinea
  • Moomins Cookbook: An Introduction to Finnish Cuisine
  • The Whole Beast: Nose to Tail Eating
  • My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

Share This Book