The Art of Living According to Joe Beef: A Cookbook of Sorts

Author(s): David McMillan; Frederic Morin; Meredith Erickson; David Chang (Foreword by)

Professional Cookery

"Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity. n The Art of Living According to Joe Beef, co-owners/chefs Frederic Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de gr ce is the Smorgasbord Joe Beef s version of a Scandinavian open-faced sandwich

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"If one judges a cookbook by its idiosyncrasies, this fall's best comes from Canada. "The Art of Living According to Joe Beef," by Frederic Morin and David McMillan, will teach you how to cook a horse steak, make absinthe, tour Canada by train and cure a hangover (kale with bacon and fried egg). . . . But what makes this cookbook so great - and Momofuku Ko chef David Chang's "favorite restaurant in the world," according to his foreword - is the confidence, humor and lack of pretense that allows Morin and McMillan to serve a mound of caviar next to a martini garnished with a Vienna sausage. Oh, those Canadians." - Departures, 9/15/11 “A savvy page-turner full of meats, oysters, attitude and irreverence.” — Publishers Weekly, 6/20/11 “This book, from the folks behind the Montreal restaurant David Chang calls his "favorite restaurant in the world," covers a fantastic range of topics. Sure, there are recipes, but there is also a history of the restaurants of Montreal, a paean to the trains of Canada, "Le Grand Setup de Caviar," a thirty ingredient smorgasbord, a martini recipe that calls for a Vienna sausage garnish, and plans for building a smoker yourself.” — Eater National, 9/12/11

David McMillan is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. Born and raised in Quebec City, David has been holding court in many of Montreal's classic restaurants for close to twenty years. He still practices the cuisine Bourgeoise he learned from his mentor, Nicolas Jongleux, and from living in the Burgundy region of France. When David isn't at the restaurants, he can be found painting at his studio in Saint Henri or spending time at his cottage in Kamouraska, Quebec, with his wife, Julie, and their two daughters.��Frederic Morin is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. He attended L'Ecole Hoteliere des Laurentides, worked at Jean-Talon Market selling peppers and onions, and served as garde-manger at Toqu‚! and chef de cuisine at Globe before opening Joe Beef. When he's not gardening, tinkering in his workshop, or at the restaurants, Fred can be found at home in Montreal with his wife (and the third partner in the restaurants), Allison, and their two sons.��One of the original members of the Joe Beef staff, Meredith Erickson (center) has written for various magazines, newspapers, and television series. Currently collaborating on several books, Meredith splits her time between Montreal and London.��DAVID CHANG -(Foreward) is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon App‚tit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko).

General Fields

  • : 9781607740148
  • : Potter/TenSpeed/Harmony/Rodale
  • : Harmony
  • : October 2011
  • : 254mm X 229mm X 29mm
  • : United States
  • : November 2011
  • : books

Special Fields

  • : English
  • : 647.95714/28
  • : 304
  • : 125 Full-Colour Illustrations
  • : David McMillan; Frederic Morin; Meredith Erickson; David Chang (Foreword by)
  • : Hardback