Nov.

17

Lucky Peach

This past summer I read the first issue of David Chang’s latest project, Lucky Peach and was very impressed with the fresh approach and uniqueness of the writing. It was not your typical food magazine with unrealistic images of food photoshopped to perfection or stories recycled and updated for the season. In fact, reading Lucky Peach felt like I was peeking inside the private diaries of some of the coolest chefs and food writers on the planet.

I picked up the second issue, “The Sweet Spot” yesterday in the hope that the first issue was not a fluke and again, a solid issue. If you truly appreciate the craft of cooking, then you will get what Chang & Co are trying to do. There are features like “Expired to Perfection” the tale of a two-month old blue cheese and “Miso Horny” about how to make miso. There’s also travel stories from Chang’s adventures in Kyoto and Kentucky, as well as unconventional recipes and provocative photography.

Lucky Peach is extremely ambitious and not for the foodie faint of heart, but if it maintains its fearless course, it could very well set a new standard for food magazines going forward.