LUCKY PEACH is a New York Times bestselling quarterly journal of food and writing that has won multiple James Beard Awards. Each issue focuses on a single theme, exploring it through essays, art, photography, and recipes. The magazine has a circulation of 100,000 copies. 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 resides in Manhattan with his wife and their two daughters.
"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
"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