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Lucky Peach

OliverB

By OliverB
in Food Media & Arts

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OliverB

OliverB

Posted
Posted

David Chang is spreading out into magazines, with his new and oddly (but I guess fitting as a peach is his trademark sign) named Lucky Peach magazine, issue one on news stands now. 176 ad free pages for $10.-

Now, some complained about having a celebrity (Paltrow) on a food magazine recently, I did not mind and celebrities are obviously the main draw on magazine covers. David Chang decided to put hairy arms holding two naked chickens over a pot on the cover of number one, with a lot of "hand scribbled" headlines for the issues contents around. Not very attractive, but certainly an interesting departure from yet an other grilled steak or what ever the season calls for.

The issues main topic? Ramen. In an "of course, it's David Chang" as well a "what? Ramen?" kind of way.

I just brought the issue home, have not had time to read, but paged through it. First impression is hmm, interesting. Edgy and some, some great, some pretty bad artwork, odd layout, a lot less photos than usual, and many of those surprisingly small (and not very good). None of the high gloss page fillers you find in other magazines. I love (food) photography, I had expected better, but on the other hand, there is a lot more room for text.

The articles look largely interesting, written by some of my favorites (Bourdain, Reichl, McGee, etc), a lot of info about Ramen (more than I ever though possible). There are recipes, but many (lots for eggs here) are really more instructional, spreading over several pages illustrating the different steps. None of the "best burger" with little info. I think I'll like that part.

It will take me a while to read this all, it's a daring and different approach to foodie magazines, I'm looking forward to see how it develops!

Curious to read what others may think. I love Chang's cookbook and hope to eat at one of his places eventually, I love the writers they invited, good luck to them, I don't think starting a magazine would be what I'd be doing right now. It will be quarterly, if it continues.

here is the website on the publishers site

Oliver

"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

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Twyst

Twyst

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Im anxiously awaiting for my copy to arrive, subscribed a couple of months ago. I believe Anthony Bourdain is supposed to contribute to every issue as well, that was the selling point that got me.

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Twyst

Twyst

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good luck to them, I don't think starting a magazine would be what I'd be doing right now. It will be quarterly, if it continues.

I think they have actually exceeded expectations on number of subscriptions. Bourdain has been pimping it on facebook and that led to so much traffic to the subscription site that it crashed for about a week.
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OliverB

OliverB

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I got it at B&N today, they had a whole stack of it. I tried to subscribe, but was "told" by the site that I'm too late for issue 1, so I got it in the store. I'd guess they print enough to make it easy to find, maybe call around a bit.

I read a couple articles so far, a travel report to tokyo and lots of ramen places that's fun to read (though you better not be afraid of the F word with these guys...), Bourdain's piece is a bit odd this time, don't want to post spoilers though. A fun article and interview with/about Ivan Orkin who's running a ramen shop in Tokyo that seems to be top of the line, there are several pages and a map of Japan about all the different kinds of regional ramen, too much info for me, I'll probably not read that, but certainly interesting for somebody that's way into ramen.

I actually don't think I've ever eaten anything but the 99ct packaged stuff, and that I haven't touched in years and years. I'm inspired to pull my momofuku book down and get cooking, but I'll be out of town for a week, so that has to wait.

So far the writing is fun and lively, conversational and loose, like you're sitting there with the write, downing a beer or three and listening to stories. I like it.

ETA: it's not a read in one sitting magazine to me, I can go through most food magazines pretty quickly, note on the cover what I want to revisit or make and be done with it. This one appears to be more 'book like' if that makes sense. Of course that's not a bad (or good) thing, it's just a different thing. But of course, Chang would be behind a different kind of magazine :cool:

So far I can only recommend it, but I'm barely a third through it. I do have a craving for some noodle soup though....

Edited by OliverB (log)

"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

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Twyst

Twyst

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My copy arrived today and I was quite shocked with the amount of stuff inside. Just as others have stated, it's a really thick magazine with no ads, definitely not something you can just flip through in an hour like most food mags. So far I'm really impressed.

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avaserfi

avaserfi

Posted
Posted (edited)

Looking on Amazon and Barnes and Noble online, both say the first issue won't be released until July 12th. I assume this is an outdated release schedule? I haven't had a chance to get to a store and check it out yet.

Edited for grammar.

Edited by avaserfi (log)

Andrew Vaserfirer aka avaserfi

Host, eG Forums

avaserfirer@egstaff.org

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mkayahara

mkayahara

Posted
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don't think the ipad app is out yet.

Any update on this? I'm wondering whether or not it will be released in the Canadian iTunes store.

In any case, I made the alkaline noodles on the weekend. The difficulty of kneading the dough is perhaps slightly overstated. Once you've made the sodium carbonate, the rest of the process is really very quick, and the noodles taste delicious! My only real mistake was rolling them too thin and/or overcooking them. They also did stick together after cooking, and I didn't rinse them like I should have, but the loosened up in the broth. (The broth I used was just a simple iriko-dashi, along with the chicken/bacon/soy sauce tare in the magazine.) Garnished with Ideas in Food onsen eggs, sliced green onions, benishouga, narutomaki, and some sliced pork tenderloin that was lying around my kitchen.

Matthew Kayahara

Kayahara.ca

@mtkayahara

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heidih

heidih

Posted
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My copy arrived from Amazon today and I am impressed. As noted above, this is not something to flip through. Most of it is text and the photos are not what we think of as glossy "food porn". I am a sucker for great images, but here the writing, in a raw and elemental way, is the main course. I have only read the first article about a visit to Japan to experience ramen, and it has paid for itself in pleasure and learning. It will be interesting to see how the magazine evolves in future issues. You will not be passing the issues along to your friends; you will be saving them to enjoy time and again. I even put down Secret Ingredients: The New Yorker Book of Food and Drink to start reading and I am torn between plowing through or savoring.

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Zeemanb

Zeemanb

Posted
Posted

Just heard about a correction on the recipe for alkaline noodles - 4 teaspoons versus 4 tablespoons of soda!

LOL, I was at a dinner the other night when that exact topic came up.

Enjoyed a borrowed copy of the first edition enough to go order my own and buy a subscription. I thoroughly enjoyed the content and layout...reminded me of many quickly defunct (suspect that won't be the case for Lucky Peach) music 'zines from the early 90's. I did not know Chang was a former theology student....now I really want to hang out with him and compare notes, lol.

Jerry

Kansas City, Mo.

Unsaved Loved Ones

My eG Food Blog- 2011

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nolnacs

nolnacs

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Just heard about a correction on the recipe for alkaline noodles - 4 teaspoons versus 4 tablespoons of soda!

I saw that too, but I wonder if the quantity in grams is correct. I don't have my copy at hand, but I believe it called for 12 g...

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ScottyBoy

ScottyBoy

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My friend had gotten a hold of a copy a couple weeks ago and we based a ramen party on the broth recipe. It's interesting that it's just a trimmed down version of the Momofuku cookbook one, leaving out pork bones and other steps. I found the broth obviously less complex and not as good in my opinion...

Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Boilerfood

Boilerfood

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Superb, compulsively readable, leaves other food mags in the dust (except Simple Cooking, but who knows when the next issue of that will come out...)

I couldn't agree more. Maybe I am new to the food scene, but it feels so different from the other. I cant get enough of it.

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Genkinaonna

Genkinaonna

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I have the momofuku ramen broth in the slow cooker as we speak. I haven't started on the noodles yet, but they're on the burner for tomorrow. I just pre-ordered issue two, can't wait to see what's inside. I think I'll hit my mom up for a subscription for my birthday.

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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patrickamory

patrickamory

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I have the momofuku ramen broth in the slow cooker as we speak. I haven't started on the noodles yet, but they're on the burner for tomorrow. I just pre-ordered issue two, can't wait to see what's inside. I think I'll hit my mom up for a subscription for my birthday.

The alkaline noodles? You're making them?

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Genkinaonna

Genkinaonna

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Gonna try! Wish me luck and happy noodle juju! I think I'll do pictures and post em too. Then everyone else can share my hard work and triumph, or possibly my catastrophic failure and subsequent trip to Uwajimaya to get some premade noodles...

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

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