The Art of Living According to Joe Beef
A Cookbook of Sorts
by David McMillan; Frederic Morin; Meredith Erickson
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Pub Date Oct 11 2011 | Archive Date Sep 01 2012
Description
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. 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.
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.
Advance Praise
“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.”
—ANTHONY BOURDAIN
“Thisis 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 toflavor, 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.”
—CHUCKHUGHES, chef/owner, Garde Manger
Available Editions
| EDITION | Other Format |
| ISBN | 9781607740148 |
| PRICE | $40.00 (USD) |
| PAGES | 304 |
