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The Wurst of Lucky Peach
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About the Author

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. CHRIS YING, editor-in-chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.

Reviews

The follow-up to last year s terrific "Lucky Peach Presents 101 Easy Asian Recipes" is just as satisfying, entertaining, and focused. This time, the editors of the quirky and brilliant food journal focus on sausage in all its incarnations [T]he team has done a great favor for the world s carnivores.
"Publishers Weekly," starred review"
[A] smart and righteously pun-heavy tubesteak travelogue and taxonomy
" The Wall Street Journal"
The follow-up to last year s terrific "Lucky Peach Presents 101 Easy Asian Recipes" is just as satisfying, entertaining, and focused. This time, the editors of the quirky and brilliant food journal focus on sausage in all its incarnations [T]he team has done a great favor for the world s carnivores.
"Publishers Weekly," starred review
If your idea of fun is making merguez from scratch while youreadwhat Noma chefRene Redzepi thinks about Copenhagen hot dog stands, this is the book for you.It is both highly informative and highly entertaining, with enough inside baseball andpop culture referencesto keep you on your toes.
" Los Angeles Times, "Cookbook of the Week""
[I]t s the quality of the writing that hooks you, and is the book s real attraction. These writers know their stuff and know to wear their knowledge lightly and elegantly.
" Los Angeles Review of Books""
"[A] smart and righteously pun-heavy tubesteak travelogue and taxonomy"
--The Wall Street Journal

"The follow-up to last year's terrific Lucky Peach Presents 101 Easy Asian Recipes is just as satisfying, entertaining, and focused. This time, the editors of the quirky and brilliant food journal focus on sausage in all its incarnations... [T]he team has done a great favor for the world's carnivores."
--Publishers Weekly, starred review

"If your idea of fun is making merguez from scratch while you read what Noma chef Rene Redzepi thinks about Copenhagen hot dog stands, this is the book for you. It is both highly informative and highly entertaining, with enough inside baseball and pop culture references to keep you on your toes."
--Los Angeles Times, "Cookbook of the Week"

"[I]t's the quality of the writing that hooks you, and is the book's real attraction. These writers know their stuff and know to wear their knowledge lightly and elegantly."
--Los Angeles Review of Books

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