The Art of Living According to Joe Beef: A Cookbook of Sorts Hardcover – Oct 11 2011
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Finalist, IACP Awards 2012, Chefs & Restaurants Category
Winner of Food52’s Piglet Tournament of Cookbooks, 2012
“As I leafed through the pages I came to be charmed by their story and the unconventional way the book is laid out. There is a sense of history to the book and their deep love of Montreal is evident throughout. There is richness in detail and usually a lovely idiosyncratic story for each recipe that makes the book as much of an engaging read as a straightforward cookbook.”
—Judge Alice Waters, Food52’s Piglet Tournament of Cookbooks, 2012
“One of the best cookbooks of the year. . . the stories by Frédéric Morin and David McMillan are worth the price.”
—Edward Ash-Milby, Buyer at Barnes & Noble
“This bizarre and spectacular book isn't like the other on my list—but then again, it's not much like any other book I know of, cooking-related or otherwise. . . a kind of artist's statement for an idiosyncratic and unlikely restaurant.”
—Mother Jones, Favorite Cookbooks of 2011, 12/3/11
“Proof of Morin's and McMillan's creative culinary genius.”
—USA Today, 11/22/11
“Joe Beef is a Montreal restaurant worthy of a special trip north, as David Chang attests in his foreword to this “cookbook of sorts.” The free-form tome embodies the delicious chaos of the place, and the eccentric interests and oversize appetites of the men behind it—chefs and co-owners Frédéric Morin and David McMillan. There’s history here, including the tale of Joe Beef himself, the 19th-century Irish immigrant, Canadian tavern owner and “friend of the working man” for whom the restaurant is named. In addition to recipes, there are chapters on the history of Montreal eating (spotlighting the casse-croute tradition of ramshackle snack shacks) and on trains—old-school rail travel being one of Morin’s enduring obsessions. Cook this: Spaghetti homard-lobster in bacon-brandy cream; stuffed dining-car calf liver in Parmesan-mustard crust; Joe Beef foie gras and cheddar cheese “Double Down.”
—Time Out New York, The Season's Best Cookbooks, 11/15/11
“I believe everyone should eat at Joe Beef at least once. And I think everyone should buy this cookbook.”
—Food Republic, 11/14/11
“Inventive, meaty, badass cooking. And with these chefs, you get the sense that food and only food is what matters.”
—BonAppetit.com, BA Daily blog, 10/18/11
“Beautiful, hip, both feminine and masculine at the same time. . . . The book conveys an entire atmosphere, a way of relating to food, yes, but also time, and love, and communication. The recipes are sexy, but in the way that Montreal is sexy. If you have been to Montreal, I'm guessing you know what I mean.”
—Eating from the Ground Up, 10/11/11
“If one judges a cookbook by its idiosyncrasies, this fall's best comes from Canada. The Art of Living According to Joe Beef, by Frédéric 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.”
“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
“From the acclaimed Montreal restaurant come personality-packed tales of food and drink, like instructions for building a smoker and distilling absinthe.”
—DETAILS, The Year's 10 Best Cookbooks, September 2011 Issue
“Touching on many of this fall's themes—and simultaneously defying categorization—is The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillan, Frédéric Morin, and Meredith Erickson. While it is tied to a restaurant (Montreal bistro Joe Beef), it makes nods to regular folks, too, including, for instance, instructions for building a backyard smoker. But with recipes for Swedish sandwiches, recollections of favorite train trips, and a love letter to French burgundy, this is one cookbook that—happily, for us—eschews all the trends.”
—Publishers Weekly, Top 10 Fall Cookbooks, 6/27/11
“A savvy page-turner full of meats, oysters, attitude and irreverence.”
—Publishers Weekly, 6/20/11
“Fred, Dave, and Meredith are a significant part of what makes Montreal dangerous—and delicious—to anyone who loves food. The words Joe Beef are synonymous with good food and good times.”
“This is the most amazing cookbook of the last ten years. As a longtime fan of the restaurant and its staff, I can tell you that Joe Beef is more than just an eatery. It embodies a way of looking at food and life, a zeitgeist, that I thought was impossible to capture in print. I was wrong. If you want to cook in a gutsy, honest, meat-centric, modernist aesthetic—then look no further.”
—ANDREW ZIMMERN, award-winning chef, author, and host of Bizarre Foods with Andrew Zimmern
“Eating at Joe Beef is the most heartwarming, delicious time you will have north of the border. Fred and David are truly talented artisans and gastronomes dedicated to flavor, technique, and downright old-world hospitality. Read this book; it’ll make your mouth water.”
—FRANK CASTRONOVO and FRANK FALCINELLI, chefs/owners, Frankies Spuntino
“This cookbook is crazy delicious, just like the restaurant—full of fun, flavor, philosophy, and food.”
—BONNIE STERN, founder, Bonnie Stern School of Cooking
“Fred and Dave sont des vrais (are the real thing). They were hunting, fishing, foraging, butchering whole animals, and growing their own vegetables long before it was cool. I could go on about how these boys cook (like masters), but you’ll discover that in these pages.”
—RIAD NASR, executive chef, Minetta Tavern
“The Art of Living According to Joe Beef captures Fred and Dave’s complete vision: their unique style of cooking and a warm and wacky atmosphere that always seems to be ahead of the curve. This is everything we love about Joe Beef, without having to fly to Montreal.”
—VINNY DOTOLO and JON SHOOK, Animal and Son of a Gun restaurants
“Filled with historic facts, quirky cooking techniques, and food that holds nothing back, this book is overflowing with ingenuity. It reflects, indeed, the art of living according to Joe Beef.”
—CHUCK HUGHES, chef/owner, Garde Manger
About the Author
Frédéric Morin (right) is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. He attended L’École Hôtelière des Laurentides, worked at Jean-Talon Market selling peppers and onions, and served as garde-manger at Toqué! 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.
David McMillan (left) 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.
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.
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Top Customer Reviews
into a spin of nostalgia.Then you are introduced to these 2 originals who love to eat and therefore must cook. The photography is great, anecdotes or a personal story is served with almost ever recipe and a pinch of quirky humour
is added for good measure. You must have this book even if you don't cook.
Simply put, this new book by Dave and Fred of Joe Beef proves it.
This "bouquin" (French for book) manages to seamlessly mix history, art, philosophy, travel, nostalgia, sociology, geography and food & wine into one free-flowing dialogue with the reader. Yes, a cookbook you'll actually want to read! (After looking at all the wonderful pictures first, naturally!)
Oh, it's also got wonderful recipes galore (100+)-most of which you can actually make tonight, but oddly my enthusiastic and bullish recommendation has nothing to do with them!
As a manic collector of items such as records, wine and cookbooks my first reaction upon receiving this "Joe Beef Manifesto" was to mentally catalogue it. I came up with the following sub-categories:
"classic" (i.e. à la Larouse Gastronomique, Julia Child, Jacques Pépin, et al.)
"coffee table" (i.e. keep it handy Dom-everybody that comes over will want to browse trough it...)
"useful" (i.e. I love works on the French Laundry, NOMA, et al. and can't wait for the 11 Madison tome to drop-but I ain't exactly gonna take those out for inspiration on what to cook on a Monday night when I'm alone with the kids..."
Buy this book because it's interesting, different, authentic, real and unique like the characters behind it. (It's even a cookbook too!)
It is also worth noting that the author "lived" firsthand most, if not all, that is described within the pages of the book.Read more ›
Check out the Lobster Homard for sure.
However, I didn't open the book for sometime, and when we did, noticed that many of the inside pages were damaged. Likely a printing error, which Is why I give only a okay rating.
The Joe Beef cookbook is a travelogue of sorts on building a restaurant, with great photos, and some very interesting (never heard of recipes)... Absolutely can't wait to dig into this book, so much so that I re-ordered 5 more copies for friends/family - everybody is getting it for Christmas this year.
Highly recommended. Interesting vignettes in the history of Montreal thrown with "where to shop, sighseeing, where to eat/stay" etc. combined with amazing photos and great recipes.
If you are a past visitor or a fan of Montreal - this book is a must have. Guaranteed ... you won't be disappointed. Cheers!
Most recent customer reviews
Here in Montreal Joe Beef is a classic. I do have a lot of respect for the owners and share a very similar philosophy on food and life in general.Published 1 month ago by Olivier Savard
Got this book after a recent visit to the restaurant. This book is truly inspiring. All restaurant owners should read this.Published 1 month ago by Mike
One of the best restaurants in Montreal, and in Canada. This is a good insight in to the culture of Joe Beef and the iconic recipes we all love.Published 3 months ago by Andrew
I find the this book being way to heavy as with most of its dishes and have little balancing. They are great for cool weather... Read morePublished on April 23 2013 by jade patton
After browsing the free preview, I decided against this book. Regardless of the praises, this book appears to contain a lot of unhealthy recipes. Read morePublished on Jan. 1 2013 by robert