title: Lucky Peach Issue 24: The Best of Lucky Peach
author: David Chang
description: <B>David Chang</B> is the chef and founder of Momofuku, which includes award-winning restaurants in New York City, Sydney, and Toronto. He has been honored as a Time 100 and a Fortune 40 Under 40, and he was named a <I>GQ</I> Man of the Year. He lives in New York City.<BR><BR><B>Peter Meehan</B> is a former New York Times restaurant columnist. His writing has appeared in many foreign and domestic magazines, and he has coauthored a handful of books, including the bestselling <I>Momofuku</I> cookbook. He lives in New York City.<BR><BR><B>Chris Ying</B> was the publisher of McSweeney's before he assumed the role of editor in chief of <I>Lucky Peach</I>. He is the coauthor of <I>Ivan Ramen</I> and of the <I>Mission Chinese Food</I> cookbook. He lives in San Francisco.
zlib_text: 
  
  
  
  
  
  
  
  
  
  
  
  # ACKNOWLEDGMENTS
  
  
  
  
  
  
  
  
  In only a few short years, _Lucky Peach_ has turned into the most amazing
  biosphere for food writers and artists to blossom. I was therefore incredibly
  fortunate to have the first incarnation of this book, “The Beginner’s Field
  Guide to Dim Sum,” appear in the pages of its fifth issue: “Chinatown”
  (November 2012). My endless thanks go out to editor-in-chief Chris Ying for
  taking this project under his generous wing, as well as to everyone else
  connected with _Lucky Peach_ , particularly David Chang, Peter Meehan, Rachel
  Khong, and Walter Green. The _Lucky Peach_ team later fashioned the article
  into a gorgeous handout for the 2013 MAD Symposium in Copenhagen, designed a
  DIY download that readers could fold into their very own little field guides,
  and revived the article yet once again on the _Lucky Peach_ website in
  February 2015. I will always be grateful.
  
  
  Ten Speed Press has turned into an absolute treasure trove of amazing people.
  My editor, E