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The Art of Living According to Joe Beef: A Cookbook of Sorts

by

The Art of Living According to Joe Beef: A Cookbook of Sorts Cover

 

Synopses & Reviews

Publisher 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 Author

Frédéric 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 Contents

Foreword 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

Product Details

ISBN:
9781607740148
Author:
Mcmillan, David
Publisher:
Ten Speed Press
Author:
Erickson, Meredith
Author:
Morin, Frederic
Author:
McMillan, David
Author:
Chang, David
Subject:
French
Subject:
Cooking and Food-French
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
125 FULL-COLOR PHOTOS
Pages:
304
Dimensions:
10.35 x 9.45 x 1.1 in 3.29 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Regional and Ethnic » Canadian
Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » International General
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The Art of Living According to Joe Beef: A Cookbook of Sorts New Hardcover
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Product details 304 pages Ten Speed Press - English 9781607740148 Reviews:
"Publishers Weekly Review" by , "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" by , 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.

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