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Au Pied De Cochon Paperback – Mar 26 2008


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Paperback, Mar 26 2008
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Product Details

  • Paperback: 200 pages
  • Publisher: Douglas & Mcintyre; 1 edition (March 26 2008)
  • Language: English
  • ISBN-10: 1553653912
  • ISBN-13: 978-1553653912
  • Product Dimensions: 31.6 x 23.5 x 1.5 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #156,267 in Books (See Top 100 in Books)

Product Description

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

4.7 out of 5 stars
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Most helpful customer reviews

2 of 2 people found the following review helpful By J. Au on Nov. 24 2009
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 By Saundra Tobman researchaholic on Jan. 16 2011
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 By J. Staudt on May 3 2009
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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By Eugen on Sept. 4 2014
Verified Purchase
If you love rich food and rich cooking and a cast of characters this is definitely the cookbook for you. It's made me want to make multiple pilgrimages to Au Pied De Cochon. For an even richer book check out Martin Picard's Sugar Shack book. If you want a taste of his general flair, check out his various cooking shows which I'm sure are available even outside of Canada courtesy of the Internet. He's a man who obviously loves food and loves feeding customers whom he treats more akin to family than clients.
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By James Tilley on July 25 2014
Verified Purchase
Great rustic recipes. I really like the PDC bread
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