Our favourites Art & Culture Business
Fashion Architecture & Design Computers & Gaming
Crafts & Hobbies Film & Television Food & Wine
General interest Home & Garden Motoring
Music Photography Science & Technology
Sport, Fitness & Wellbeing Travel & Adventure
What are you looking for?
Cards Games & Puzzles
Home Skincare
Browse our curated lists
Retap Water Bottles Otto & Spike Socks

Lucky Peach


Lucky Peach is a quarterly food journal founded by Momofuku's David Chang, one of the most intriguing and successful chefs of our time.

Each quarterly issue of the journal explores a single theme through essays, art, photography and recipes with regular contributions from Chang and his acerbic cohort Anthony Bourdain.

Published by San Franciscan hip lip publishers McSweeny's, Lucky Peach takes a vibrant and at times hilarious look at food culture with an artistic approach that makes it the most interesting and entertaining food read around. Much like Chang's cooking, each issue is meticulously constructed and brilliantly executed. 

What's inside this issue?

There’s an illustrated timeline of fine dining history and a visual dictionary of thirty essential dishes that any aspiring cook (or gastronome) should be able to identify in a line-up. Speaking of a line-up: we interviewed more than twenty of the world’s best chefs—Grant Achatz, Anita Lo, David Kinch, Rene Redzepi—and asked them about fine dining’s past, present, and future, about how they got into it, and what it means to them.

Will Guidara, the maître d’ and owner of the celebrated restaurant Eleven Madison Park, extols and explains why the elevated and orchestrated service of the finest restaurants is for some—including him—a calling. Iliana Regan, the chef of the Michelin-starred restaurant Elizabeth in Chicago, answers editor Peter Meehan’s questions about why she pursues the path of the fine-dining chef in the era of fastcasual brand extensions.

Meanwhile, Wes Avila of Guerrilla Tacos (Los Angeles) and Brooks Headley of Superiority Burger (New York) talk about why they left fine dining behind. There are recipes and cocktails and a look inside Corey Lee’s amazing new project at the San Francisco Museum of Modern Art, and, if all that isn’t enough for you, Anthony Bourdain pens a visceral introduction to an excerpt of George Orwell’s classic tale of kitchen work, Down and Out in Paris and London.


Shipping & returns

We ship single orders out from Melbourne every business day, generally within 24 hours of receiving them.

We’re not able to accept returns for magazines but otherwise, if you need to return something: as long as it’s within 30 days of purchase… we’re flexible. Give us a call on (03)96636559 or e-mail on subs@magnation.com.

Frequency: 4 issues/year 
Country of Origin: USA 
Product Type: Magazine
Categories: $50 to $100 / Food & Wine / mag nation / Magazine / Magazines / Our favourites / Over $10 / Under $25
We’ve got a brand new website.
Love it? Hate it?
We’d love your feedback