Someone sent me a note about a new magazine called Lucky Peach. The magazine is a quarterly “journal of food writing”, and each issue will cover a single topic. We’re lucky to have the first issue be about ramen, 174 pages of ramen. From browsing the website, I see a cool looking recipe for fresh alkaline noodles, but unfortunately the image is too small to read, so I’ll have to try and find a copy of the magazine.
“No, this is 174 pages about ramen. Really.
It’s part-literary magazine, part-conversation between friends and a whole lot of attitude about the state of noodles and cooking, the first of what will be a sprawling quarterly mix of ideas, art and recipes in exploration of a single topic.
“We thought the first one that was fitting to talk about was ramen because there was so much that hadn’t been talked about in English,” Chang, the force behind New York’s Momofuku restaurants, told The Stew.
And from another story:
But here’s the thing. Lucky Peach is good. It’s so good that if I hadn’t received a free press subscription, I would immediately pay the $28 annual rate to receive four issues of maybe the most original and best new food magazine that will debut this year.