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Au Pied De Cochon [Paperback]

Martin Picard
4.6 out of 5 stars  See all reviews (8 customer reviews)

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Book Description

March 26 2008

Mouth-watering recipes and the larger-than-life history of one of Montreal's most inspired and adventurous restaurants.

Martin Picard is a fantastically talented chef, a friend, an inspiration," writes Anthony Bourdain in his introduction. "Au Pied de Cochon is simply one of my favourite restaurants on the planet-and the Rabelesian Martin Picard one of my favourite chefs."

In this sumptuous album, Picard brings together fifty-five of his restaurant's recipes. Eschewing culinary fads, he pairs rustic comfort foods like stick-to-your-ribs poutine with a decadent slab of foie gras. There's no calorie-counting here: other over-the-top delicacies include Foie Gras Pizza, Venison "Chinese Pie" and, true to the restaurant's name, Braised Pigs' Feet.

But this is no ordinary cookbook. Recounting the wild story of the restaurant's beginnings and its passionate crew, the pages are imbued with Picard's exacting vision and illustrated with more than 600 photos and 50 original illustrations. Au Pied de Cochon is a celebration of pure cooking and pure indulgence from a kitchen where, in Bourdain's words, all is "delicious, pleasurable and true-and where too much of a good thing is never enough."


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Review

"There's no question that Picard's irrepressible genius forms the nucleus of his Montreal restaurant, but more than anything, Au Pied de Cochon: The Album is a testament to the remarkable culture that has been generated over the last five years by Picard in collaboration with his skilled and imaginative equipe." (Anthony Bourdain Gourmet Magazine 2008-03-26)

"A publishing phenomenon...an unconventional cookbook...But it's a serious cookbook, full of professional insights" (New York Times 2008-03-26)

"A 'must-reads for the food-obsessed [this] whimsically illustrated cookbook is a spirited tribute to all things fatty,porky, ducky and starchy" (Food and Wine Best of the Best 2008-03-26)

About the Author

Martin Picard is the chef and proprietor of Au Pied de Cochon, one of Canada's most original and wildly popular restaurants, and of the Cabane a Sucre, a seasonal restaurant located on 130 acres of maple bush in Saint-Benoit-de-Mirabel in the Laurentian Mountains. He has been a professional chef since the 1990s, has worked with renowned chefs across the globe and was a member of the culinary team that opened Montreal's internationally acclaimed restaurant Toque. He has earned distinction for his mastery of Southern French cuisine to which he adds his own unique, contemporary twist. The author of the bestselling Au Pied de Cochon: An Album, he lives in Montreal, Quebec.

Anthony Bourdain is an American chef, author and television personality. His book, Kitchen Confidential: Adventures in the Culinary Underbelly, was a huge success and he went on to host the popular culinary and cultural adventure program Anthony Bourdain: No Reservations for the Travel Channel.

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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most helpful customer reviews
2 of 2 people found the following review helpful
Format:Paperback
This cookbook is both a primer on rustic quebecois cooking and an imaginative history of the cooking done'chez nous". I am an Anglophone: always take tourists to "Au Pied du Cochon" and they love the food. I recommend it highly as both a cultural gift and a fine cookbook with awesome recipes. Very different from the run of the mill cookbook.
Saundra Tobman, Montreal
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2 of 2 people found the following review helpful
5.0 out of 5 stars BEST FOIE AND PORK AND DUCK COOK BOOK Nov. 24 2009
By J. Au
Format:Paperback
Beautiful, enlightening, practical, whimsical book. Delicious recipes that will turn out great. You will never regret buying this book. Even for someone who doesn't cook, this book will blow you away. My boyfriend bought this book when he visited the restaurant in Montreal. He is absolutely in love with foie and French cooking. This book has been the centre of our many wonderful cooking nights together. I can't wait to visit the restaurant myself.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Foie is the future. May 3 2009
Format:Paperback
THis man is a madman. An extremist. The recipes are great. I have used a few. Especially the pickled lamb tongue. SO good. The drawings are awesome.
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4.0 out of 5 stars Four Stars July 25 2014
Format:Paperback|Verified Purchase
Great rustic recipes. I really like the PDC bread
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