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Mohrbooks Literary Agency
Sebastian Ritscher |
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THE WURST OF LUCKY PEACH
A Treasury of Encased Meat
The Wurst of Lucky Peach is an illustrated, fast-paced trip around the world that will entertain readers and home cooks alike.
THE WURST OF LUCKY PEACH is the unabashed loved letter to one of Ying’s favorite dishes. It is part cookbook, part international reference guide, and part travelogue as Chris Ying and his partners in crime take a deep dive into the savory, smoky, crave-worthy universe of sausage.
In the first portion of the book, Ying and his team present their favorite varieties from Europe, Africa, Asia, Australia, and North and South America in a fascinating who’s who of meat—And the essays from their sausage tours in Germany, Sweden, Thailand, Texas and more are as hilarious as they are informative.
THE WURST OF LUCKY PEACH also includes a diverse collection of recipes (many of which were featured in the travel essays) broken into categories of un-encased, encased, and more elaborate sausage creations ranging from the classic Chicago-style hot dog, to Moroccan Merguez, to the British Toad in the Hole, to Mum, a garlicky Thai specialty featuring beef and offal.
Stuffed with stories about the origins of sausage, tips on the best toppings for each dog, and anecdotes from the finest sausage producers, it includes 40 recipes hailing from every continent supported with detailed how-tos and step-by-step photos.
Lucky Peach’s trademark quirky and delightfully retro visual style makes THE WURST OF LUCKY PEACH a gift-able gem that will entertain readers and home cooks alike.
CHRIS YING is editor-in-chief and cofounder of Lucky Peach, the New York Times bestselling and multiple James Beard award-winning quarterly journal of food and writing. He is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.
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.
In the first portion of the book, Ying and his team present their favorite varieties from Europe, Africa, Asia, Australia, and North and South America in a fascinating who’s who of meat—And the essays from their sausage tours in Germany, Sweden, Thailand, Texas and more are as hilarious as they are informative.
THE WURST OF LUCKY PEACH also includes a diverse collection of recipes (many of which were featured in the travel essays) broken into categories of un-encased, encased, and more elaborate sausage creations ranging from the classic Chicago-style hot dog, to Moroccan Merguez, to the British Toad in the Hole, to Mum, a garlicky Thai specialty featuring beef and offal.
Stuffed with stories about the origins of sausage, tips on the best toppings for each dog, and anecdotes from the finest sausage producers, it includes 40 recipes hailing from every continent supported with detailed how-tos and step-by-step photos.
Lucky Peach’s trademark quirky and delightfully retro visual style makes THE WURST OF LUCKY PEACH a gift-able gem that will entertain readers and home cooks alike.
CHRIS YING is editor-in-chief and cofounder of Lucky Peach, the New York Times bestselling and multiple James Beard award-winning quarterly journal of food and writing. He is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.
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.
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Book
Published 2016-04-05 by Clarkson Potter |
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Book
Published 2016-04-05 by Clarkson Potter |