My husband came back from B&N with a new culinary magazine for me, called Lucky Peach, which is currently on its second issue:
"Lucky Peach is a quarterly journal of food and writing. It is a creation of David Chang, chef/owner of Momofuku, writer Peter Meehan, and Zero Point Zero Production—producers of the Emmy Award–winning Anthony Bourdain: No Reservations."
Those of you familiar with the New Yorker magazine would appreciate this publication. It's is made for people who like to read and not just look at pretty pictures, although there definitely are some fun bits of illustration of the type you'd find in Juxtapoz magazine.
One idea they discuss which I found intriguing was how the method of killing an animal, such as fish, or crab can affect the flavor of the meat. Makes total sense, when you think of all the chemicals the body releases when it's scared to death.
I still haven't been to the famous Momofuku restaurant, even though it's really close to work. Maybe in 2012.