Lucky Peach #15
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The Plant Kingdom issue of Lucky Peach celebrates the great many things you can do with fruits and vegetables, from cooking and eating them, to growing and grafting new ones, to churning them into ice cream, to growing cabbages the size of Volkswagens. Lucky Peach talks to Deborah Madison, who redefined vegetarian cooking in America through her food and her writing; takes an unflinching look at the reality of producing white sugar, finds out the truth about “Ethiopian” teff, meets a few mezcaleros, and gets a lesson in the art of fruit massage. Daniel Humm turns daikon into fish, and Sam Mason turns baked beans into dessert. Meanwhile, Barbara Lynch, Joshua McFadden, and Marc Vetri showcase the many simpler splendors of cooking with vegetables. There are plenty of recipes too, including three for mapo tofu from chefs David Chang (Momofuku), Angela Dimayuga (Mission Chinese Food), and Han Chiang (Han Dynasty).
This quarterly might have some serious foodie star power behind it, with Momofuku legend David Chang as a co-founder, but once you pick up a copy, it'll be the last thing on your mind. Each issue is dedicated to a certain theme, and the stories are so in-depth, vivid and well-written - and peppered with impactful, unexpected visuals - that by the time you're done devouring the magazine, you're guaranteed to be an expert on the topic ... be it ramen (like the first issue) or even Chinatown and its myriad of culinary offerings. Hails from: USA Frequency: Quarterly (4 issues a year)