Friday, June 17, 2016

The Wurst of Lucky Peach By Chris Ying Review

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.

Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

Can be purchased on Amazon.

I recevied a complimentary copy.

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.

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.

Cassandra's review-  If you are looking for a jammed packed book of nothing but amazing recipes that are simple and easy to do, this is not going to be for you.   If you are looking for a book that is filled with knowledge and essays as well as a few recipes, this is going to be great.

 It is described more as a scrapbook of all things wurst.   Perfect for someone who really wants to know more, but not really cook it.  Most of the few recipes included are beyond my wanting to create as far as how difficult they are.

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