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Au Pied de Cochon: The Album

Au Pied de Cochon: The Album Cover

 

Synopses & Reviews

Publisher Comments:

Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.

Review:

"Even if readers have never set foot in Montreal's Au Pied Du Cochon, known for its rustic and decadent comfort foods, a few minutes with this extraordinary book will give them an intimate feel for the place, its colorful owner and its wild charm. Bursting with photos and irreverent, whimsical cartoons, owner Picard and designer Tom Tassel bring the bustling restaurant to life, showcasing decadent dishes like Cipaille, a baked pie stuffed with a hare, duck, beef marrow, quail, pork shanks and a medley of spices, one of the establishment's specialties. An unabashed love of foie gras results in decadent takes on pizza, burgers, hot dogs and sushi, as well as the rich Foie Gras Poutine for which Picard is known. Picard estimates that Cochon goes through two pigs a week, and he puts the entire animal to use, from Beans and Meatballs (which incorporates piglet heads) to Stuffed Pig Stomach to multiple takes on pig feet. While most home cooks won't have the wherewithal to recreate many of these dishes, knowing the steps are sure to deepen their appreciation for Picard's technique and detail. He generously gives credit to his influences, sharing the spotlight with fellow restaurateurs, meat and seafood purveyors, and his staff. The feeling is welcoming and occasionally conspiratorial, as wild illustrations juxtapose the diners' Dionysian pleasures with caricatures of animals' violent ends. In all, it provides a madcap sense of Picard's approach to dining and life, a warm and telling portrait of a unique restaurateur and his one-of-a-kind establishment." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9781553653912
Publisher:
Douglas & McIntyre
Subject:
Meat
Introduction by:
Bourdain, Anthony
Introduction:
Bourdain, Anthony
Author:
Picard, Martin
Author:
Bourdain, Anthony
Subject:
Specific Ingredients - Meat
Subject:
Regional & Ethnic - Canadian
Subject:
History
Subject:
Cookery
Subject:
Quebec (Province)
Subject:
Restaurant Au Pied de cochon
Subject:
Cookery - Quebec (Province) - Montreal
Subject:
Cooking and Food-Canadian
Edition Description:
Trade Paper
Publication Date:
20080931
Binding:
TRADE PAPER
Language:
English
Illustrations:
600 color photos, 50 color illustrations
Pages:
192
Dimensions:
12 x 9 in 40 oz

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » Canadian

Au Pied de Cochon: The Album
0 stars - 0 reviews
$ In Stock
Product details 192 pages Douglas & McIntyre - English 9781553653912 Reviews:
"Publishers Weekly Review" by , "Even if readers have never set foot in Montreal's Au Pied Du Cochon, known for its rustic and decadent comfort foods, a few minutes with this extraordinary book will give them an intimate feel for the place, its colorful owner and its wild charm. Bursting with photos and irreverent, whimsical cartoons, owner Picard and designer Tom Tassel bring the bustling restaurant to life, showcasing decadent dishes like Cipaille, a baked pie stuffed with a hare, duck, beef marrow, quail, pork shanks and a medley of spices, one of the establishment's specialties. An unabashed love of foie gras results in decadent takes on pizza, burgers, hot dogs and sushi, as well as the rich Foie Gras Poutine for which Picard is known. Picard estimates that Cochon goes through two pigs a week, and he puts the entire animal to use, from Beans and Meatballs (which incorporates piglet heads) to Stuffed Pig Stomach to multiple takes on pig feet. While most home cooks won't have the wherewithal to recreate many of these dishes, knowing the steps are sure to deepen their appreciation for Picard's technique and detail. He generously gives credit to his influences, sharing the spotlight with fellow restaurateurs, meat and seafood purveyors, and his staff. The feeling is welcoming and occasionally conspiratorial, as wild illustrations juxtapose the diners' Dionysian pleasures with caricatures of animals' violent ends. In all, it provides a madcap sense of Picard's approach to dining and life, a warm and telling portrait of a unique restaurateur and his one-of-a-kind establishment." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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