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The Art of Living According to Joe Beef: A Cookbook of Sortsby David Mcmillan
Synopses & ReviewsPublisher Comments: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.
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric 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 grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. Review:"Morin and McMillan are the chefs and co-owners of Joe Beef, a modern French restaurant in Montreal. Erickson is a freelance writer and former Joe Beef waitress. They combine forces to create a savvy page-turner full of meats, oysters, attitude and irreverence. There are a few American dishes to be found among the 125 recipes, such as New England clam chowder, but mostly there are riffs on classical French cuisine. Foie gras parfait with Madeira jelly blends duck liver with cream, and wine with maple syrup. Blanquette de veau aux chicons is a rich veal stew that also goes heavy on the cream. Other dishes show up mostly to amuse. Mackerel Benedict is a whole smoked fish plated atop an English muffin, topped with hollandaise and eggs. 'This isn't much of a recipe,' say the authors. 'It's more an idea.' Similarly, hot oysters on a radio are literally that, but if lacking a radio, allowable substitutes are 'bags of sugar, erotic novels, or old album covers.' In addition to all the foodstuffs, there are sections on pretty much whatever was felt worthwhile. These include instructions on how to build a smoker, a lengthy section on train rides, and a 'brief history of eating in Montreal.' (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Synopsis:The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. About the AuthorFrédéric Morin and David McMillan are co-owners/chefs of Joe Beef, Liverpool House, and McKiernan Luncheonette. Morin is a graduate of L'Ecole Hoteliere des Laurentides and a veteran of Montreal's dynamic Jean-Talon Market, Restaurant Toqué!, and Globe. McMillan worked as a chef at the Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France. Meredith Erickson is a freelance writer (and former Joe Beef waitress) whose work has appeared in The New York Times, Maisonneuve, and Elle.
Table of ContentsForeword by David Chang ix
Introduction 1 Joe Beef of Montreal 6
Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11 Foie Gras Parfait with Madeira Jelly 21 Marrowbones Cultivateur 23 Spaghetti Homard-Lobster 27 Oeufs en Pot 29 Scallops with Pulled Pork 30 Arctic Char for Two with Gulf of St. Lawrence Snow Crab 32 Foie Gras Breakfast Sandwich 34 Schnitzel of Pork 36 Pojarsky de Veau 38 Lièvre à la Royale 40 Lamb Paloise 43
Chapter 2: The Builders, the Brewers, the Bankers, and the Gangsters 45 Lamb Shoulder for Two, Condimint 54 Oeufs en Gelée 57 Duck Steak au Poivre 61 Pâté en Croûte 62 Blanquette de Veau aux Chicons 65 Filet de Cheval à Cheval 66 Pieds-Paquets with Sauce Charcutière 68 Brochette de Lapin aux Pruneaux 70 Profiteroles de Chèvre et Céleri, Purée de Tomates et Persil, R.I.P. Nicolas Jongleux 72 Veal Liver Brisket 74 Turbot au Vermouth de Chambéry 78 Époisses de Bourgogne à l’Echalotte 79
Chapter 3: Trains! 81 Fred’s Top Canadian Train Itineraries 86 Le Grand Setup de Caviar 91 Tiny Sausage Links 93 Canard et Saucisse 94 Dining Car Calf Liver 95 Pork Fish Sticks 97 Box of Pullman Loaf 98 Peameal Bacon 100 Chicken Jalfrezi 102 Beer Cheese 105 Lentils Like Baked Beans 106 New England Clam Chowder 107
Chapter 4: The Seaway Snack Bar 109 Hot Oysters on the Radio 120 Oysters #37 123 Mouclade 125 Squid Stuffed with Lobster 127 Smelt Mayonnaise 128 Whelks with Escargot Butter 131 Steamers 132
Smorgasbord Insert Black Pepper Crème Fraîche • Cucumber Salad • Dill Butter • Smoked Mackerel or Rainbow Trout • Maple Smoked Kamouraska Eel • Pickled Eggs with Celery and Horseradish • Char Tartare • Aquavit Onions • Cured Char with Gin • Nova Scotian “Salmon” Gundy • Potato Salad with Cider Vinegar and Shallot • Smoked West Coast Oysters • Smoked Sturgeon and Scallops
Razor Clams Video Lottery Terminal, aka Clams Casino 133 Cornflake Eel Nuggets 134 Baked Common Crab 137 Mackerel Benedict 138
Chapter 5: The Smoker 141 Building Your Own Smoker 146 The Hot Délicieux Sandwich 151 Smoked Baby Back Ribs 153 Good Fries 154 Liverpool House Rabbit Sausage 156 Porchetta alla Joe Beef 158 Preserved Stone Fruits 161 Smoked Cheddar with Doughnuts 163
Tall Tales, Taste, and a Few Theories 166 Éclair Velveeta 170 • Ricotta Gnocchi with Rich and Tasty Red Sauce 171 • Joe Beef Double Down 173 • Chicken Skin Jus 174 • Chicken Skin Tacos 175 • Purée de Fines Herbes 176 • Mustard 176 • BBQ Sauce 176 • An Easy Hollandaise 177 • Sour Crudités 177 • Truffled Eggs with Everything Biscuits and Watercress 178 • Purée de Pommes de Terre 180 • Polenta 181
Chapter 6: Building a Garden in a Crack Den 183 Parc Vinet Salad 190 Pickled Rhubarb 191 Salade d’Endive 191 Bagna Càuda and Aioli 192 Jerusalem Artichokes with Ketchup 195 Apple Vinny 196 Cider Turnips 196 Carrots with Honey 198 Baked Mushrooms with New (or Old!) Garlic 201 Herbes Salées 201 Kale for a Hangover 202 Cauliflower Gratin 203 Spring Beets 204 Petits Farcis 206
Chapter 7: A Word on Booze 209 The Vijay Singh 226 Roman Coke 226 Sausage Martini 226 The Master Cleanse 229 Gin ’n’ Jews 229 Bock Tomate 229 Robert Roy 230 The Raw Beef 230 Joe Beef César 230 Burdock Root Wine 232 Cold Mulled Wine 233 Making Your Own Absinthe 234
Chapter 8: Putting the “Beef” in Joe Beef 237 Strip Loin Steak 240 Côte de Boeuf 243 Zesty Italian Tartare 245 Daube de Joues de Boeuf Chaude (Hot) 246 Deviled Kidney and Hanger on Toast 247 Filet de Boeuf: The Postmodern Offal! 248 Beef Shank Stock 249 Montreal Steak Spice 250 Joe Beef Sauce Vin Rouge 250 Onion Soup Sauce 251 Gentleman Steak Sauce 251
Chapter 9: The Dessert Chariot 253 Marjolaine 255 O + G’s Cardamom Banana Bread 258 Ice Cream Base 260 Financiers 262 Panna Cotta 264 Éclairs 266 Merveilleux 270 Chaud Froid de Pamplemousse au Romarin 272
Montreal in Two Days 278 Acknowledgments 282 About the Authors & Photographer 285 Index 286 What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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