Books by Chris Ying
109 Forgotten American Heroes
The first children's book to come from the acclaimed editors at McSweeney's literary journal, 109 Forgotten American Heroes is an off-kilter exploration of some of our nation's most incredible--and little known--stories.
Learn new and amazing stories about the contributions, inventions, wisdom, savvy, courage, and ingenuity of 109 great Americans such as John Russell Bartlett (the first to compile American words and trace their origin), Mr. Charles F. Brannock (who invented the first tool to accurately measure foot size), Cher Ami (a pigeon who effectively saved 194 American soldiers during World War I), and Thomas Jefferson (founding father, author, architect, president, and the man who introduced Americans to macaroni)!
Dynamic photographs and funny, ingenious graphics bring the stories to life. Truly meant for the whole family, there is something in here for everyone.
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The Wurst of Lucky Peach: A Treasury of Encased Meat
by the editors of Lucky Peach, Chris Ying
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.
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The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
by Chris Ying, Ivan Orkin
The New York Times "Best Cookbooks of Fall 2019"
Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"
Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From"
Amazon's Picks for "Best Fall Cookbooks 2019"
Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.
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Voices from the Storm: The People of New Orleans on Hurricane Katrina and Its Aftermath (Voice of Witness)
Hurricane Katrina inflicted damage on a scale unprecedented in American history, nearly destroying a major city and killing thousands of its citizens. With far too little help from indifferent, incompetent government agencies, the poor bore the brunt of the disaster. The residents of traditionally impoverished and minority communities suffered incalculable losses and endured unimaginable conditions. And the few facilities that did exist to help victims quickly became miserable, dangerous places. Now, the victims of Hurricane Katrina find themselves spread across the United States, far from the homes they left and faced with the prospect of starting anew. Families are struggling to secure jobs, homes, schools, and a sense of place in unfamiliar surroundings. Meanwhile, the rebuilding of their former home remains frustrating out of their hands. This bracing read brings readers to the heart of the disaster and its aftermath as those who survived it speak with candor and eloquence of their lives then and now.
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You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)
by René Redzepi, Chris Ying, MAD
Winner, 2019 IACP Award for Best Book of the Year in Food Matters
Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more
MAD Dispatches: Furthering Our Ideas About Food
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.
An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.
Everybody Wraps Meat in Flatbread:
From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.
Much Depends on How You Hold Your Fork:
A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think.
Fried Chicken Is Common Ground:
We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well?
If It Does Well Here, It Belongs Here:
Chef René Redzepi champions the culinary value of leaving your comfort zone.
There Is No Such Thing as a Nonethnic Restaurant:
Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists).
Coffee Saves Lives:
Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
by Chris Ying, Ivan Orkin
The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo’s top ramen shop—featuring 44 recipes!
“What Ivan Orkin does not know about noodles is not worth knowing.”—Anthony Bourdain
While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.
Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
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Out of Exile: Narratives from the Abducted and Displaced People of Sudan (Voice of Witness)
Millions of people have fled from conflicts and persecution in all parts of the Northeast African country of Sudan, and many thousands more have been enslaved as human spoils of war. Here, in their own words, men and women recount life before their displacement and the reasons for their flight, and provide insight on the major stations of the "refugee railroads" the desert camps of Khartoum, the underground communities of Cairo, the humanitarian metropolis of Kakuma refugee camp, and the still-growing internally displaced persons camps in Darfur. Included are stories of escapes from the wars in Darfur and South Sudan, from political and religious persecution, and from abduction by paramilitary groups.
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Out of Exile: Narratives from the Abducted and Displaced People of Sudan (Voice of Witness)
Millions of people have fled from conflicts and persecution in all parts of this Northeast African country, and many thousands more have been enslaved as human spoils of war. In this book, refugees and abductees recount their escapes from the wars in Darfur and South Sudan, from political and religious persecution, and from abduction by militias. In their own words, they recount life before their displacement and the reasons for their flight. They describe life in the major stations on the "refugee railroads:" in the desert camps of Khartoum, the underground communities of Cairo, the humanitarian metropolis of Kakuma refugee camp, and the still-growing internally displaced persons camps in Darfur.
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Lucky Peach Issue 3
by Peter Meehan, David Chang, Chris Ying
The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today’s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras’s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi’s upside-down pineapple cake, just in time for Mother’s Day.
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.
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Lucky Peach Issue 4
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
What's inside?
-David Simon, creator of The Wire and Treme, remembers his father via pickles and cream.
-Jonathan Gold and Robert Sietsema talk Teletubbies in Kansas City.
-There's a Choose Your Own Adventure”style hunt for tacos through Texas and California.
-Plus stuff from Harold McGee, Anthony Bourdain, Elvis Mitchell, and more!
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Lucky Peach, Issue 6
by Peter Meehan, David Chang, Chris Ying
Lucky Peach #6, the APOCALYPSE issue, considers our imminent End Times. The issue’s split into two parts: pre-and post-apocalypse. MICHAEL POLLAN talks problems (mostly self-inflicted) and solutions (hint: it involves cooking). We spend a day with BREN SMITH of Thimble Island Oysters, a sustainable 3D ocean farm. We offer tips on how to stock your bomb shelter and the low-down on MREs. Part two fast forwards to the End itself: overfished oceans, zombie takeovers, and werebeavers. MAGNUS NILSSON fashions a frankenchicken in 2034; TED NUGENT schools us on how to survive (eat your pets, use your weapons); TARTINE’s CHAD ROBERTSON shows us how to bake bread in a postapocalyptic oven.” You’ll learn how to make butter (start with a cow) and harvest honey (be careful!). Plus: what’s your sign Sustainability horo-scopes show what’s in store.
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Lucky Peach, Issue 8
by Peter Meehan, David Chang, Chris Ying
Lucky Peach #8 is the Gender issue. We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Attica, talks food and fatherhood; men cook with flowers (squash blossoms, nasturtiums, and more); Peter Meehan investigates castration in cooking. You’ll find essays about gay cooking in America, the lasting cultural impact of
Three’s Company’s Jack Tripper, and the food of bachelor mountain ascents. Plus: original art exploring the intersection of food and sex, curated by the creators of Thickness, the erotic comics anthology.
Also featuring:
FOOD FROM BOOBS (DAIRY RECIPES) BY ANIMAL’S VINNY DOTOLO
A Q&A WITH POOCHIE, OF THE WIENERS CIRCLE
INTERVIEWS WITH CHINESE DELIVERYMEN
HAROLD McGEE ON REPR ODUCTION
NEW FICTION BY ANTHONY BOURDAIN AND LAUREN GROFF
PLUS! LUCKY PEACH’S BEEFCAKE OF THE MONTH
EATLOAF RECIPES FROM OUR MOMS
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Lucky Peach, Issue 7
by Peter Meehan, David Chang, Chris Ying
Lucky Peach #7, the TRAVEL issue, is about going placesand sometimes getting lost. ANTHONY BOURDAIN talks Deliverance, Apocalypse Now, and Southern Comfort. HAROLD MCGEE schools us about the (possibly) harmful substances that travel from plastic to-go containers and into our food. ROY CHOI waxes poetic on the Aloha spirit.” JASON POLAN visits the most beautiful Taco Bell in the world. And it wouldn’t be a travel issue without travel tips galore: how to avoid traveler’s diarrhea (BENJAMIN WOLFE), the ins and outs of street food (RICK BAYLESS), and all about traveling with kids (NAOMI DUGUID). Ultimately, we learn that getting lost means finding good stuff in places we least expect it: chicken tamales at a gay cantina in Mérida; the world’s most dangerous chicken in Rio de Janeiro; an epic sub on the Jersey Shore. Plus: the history of currythe world’s best traveled dishfrom bunny chow to fish-head curry, along with recipes too.
PLUS:
Travel tips from AZIZ ANSARI, JONATHAN GOLD, MARIO BATALI, and more
Punk rock touring with BROOKS HEADLEY
On the road with ANDY RICKER
Eating camel with ANISSA HELOU
Cocktail recipes straight from the minibar
Dispatches from Crete, Tartarstan, North Korea
New fiction by JACK PENDARVIS
Hawaiian recipes from ROY CHOI and CHRISTINA TOSI
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Lucky Peach, Issue 9
by Peter Meehan, David Chang, Chris Ying
By popular demand, Lucky Peach #9 is our second Cooks & Chefs issueaka Cooks & Chefs 2.0: once more, with feeling. Francis Lam pays a visit to the lauded but elusive Alex Lee; Peter Meehan talks life (and how it happens to a cook) with legendary pastry chef Claudia Fleming. Daniel Boulud and Michael Anthony school us in the art of omelet-making. Pulitzer-prize-winning writer Jonathan Gold and funny-as-hell artist Lisa Hanawalt hop on board as new columnists. And there’s a magazine inside the magazine, like a Russian nesting doll: with content culled from René Redzepi’s annual MAD food conference, which Lucky Peach had the honor of co-curating. The theme, this year, was GUTS, both literal and figurative. We heard from an array of speakers: chefs, of course, and activists, filmmakers, and a schoolgirl too. Their talks were inspiring for cooks, chefs, and eaters alike.
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Lucky Peach Issue 10: The Street Food Issue
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world’s streets like a starved flâneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai’s Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who’s eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of Turkey in the Straw,” an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.
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Lucky Peach Issue 15
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
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Lucky Peach Issue 13
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
Lucky Peach #13, our "Feel the Joy" issue, arrives just in time for the holiday season. Like Dorie Greenspan, the high priestess of holiday (and year-round) baking, we're indiscriminate lovers of all holidays. This issue's educational: there's fiction from Anthony Bourdain, with real advice on how not to ruin a turkey dinner (hint: two turkeys), and recipes for recreating Peter Meehan's traditional Christmas Eve Feast of the One Fishes (that's lobster rolls). Our celebrations take us all around the world, from a halal butcher shop in New York's East Village to Haiti, where Adam Gollner celebrates with Vodounistes. We learn from a mithai master at a sweets shop in London, celebrate Christmas in India, home of some of the world's oldest Christian communities, and marvel at mountains of food in Indonesia, where celebrations are marked by gunangans (food mountains). We learn the science behind what happens when we overeat; plus plans for how to build your own gingerbread mansion and cocktail cures for what ails you.
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Lucky Peach Issue 17
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme and explores that theme through essays, art, photography, and recipes.
Lucky Peach #17 investigates our most important meal of the day, BREAKFAST. Contributions include profiles of coffee pioneer George Howell, Cosme chef Daniela Soto-Innes, and Stephen Tanner of The Commodore and El Cortez; Adam Leith Gollner on Hong Kong breakfasts; Harold McGee on sugar in your waffles; a comic by Lisa Hanawalt; and a recipe package on building a better bagel.
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Lucky Peach Issue 14
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
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Lucky Peach Issue 16
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
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Lucky Peach Issue 11: All You Can Eat
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
Issue 11 is our ALL YOU CAN EAT issue. We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feasts in the Republic of Georgia, in the parking lot outside of the Iron Bowl. We attempt to beat the buffet, see how people stuff themselves at sex parties, hang out with Yu Bo, the best Chinese chef you’ve never heard of (All Yu Can Eat”), and learn about ruminant digestion (All Ewe Can Eat”). Gabrielle Hamilton demonstrates the many ways to enjoy the celery languishing in our crispers; novelist Padgett Powell shoots (then stews) the ubiquitous squirrel. Plus, we take stock of what hunger looks like around the world and of what's for dinner at a prison in Westville, Indiana. Too much? That’s the point.
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Lucky Peach Issue 21: Los Angeles
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
The theme for Lucky Peach's 21st issue is Los Angeles.
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Lucky Peach Issue 24: The Best of Lucky Peach
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
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Lucky Peach Issue 18: Versus
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme of Lucky Peach Issue 18 is Versus.
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Lucky Peach Issue 19: Pho
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
Lucky Peach #19’s theme is Pho.
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Lucky Peach Issue 20: Fine Dining (Lucky Peach Fall 2016)
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
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Lucky Peach Issue 22: The Chicken Issue
by Peter Meehan, David Chang, Chris Ying
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
The theme of Lucky Peach Issue 22 is Chicken.
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