Joe Beef: Surviving the Apocalypse
Another Cookbook of Sorts
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- $13.99
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- $13.99
Publisher Description
Shortlisted for the 2019 Taste Canada Awards
It's the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen.
In their much-loved first cookbook, Frederic Morin, David MacMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now they're back with another deeply personal, refreshingly unpretentious collection of 150 new recipes, some taken directly from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly--alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.
Also included are instructions for making your own soap and cough drops and guidance on stocking a cellar with apocalyptic essentials--Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar--for throwing the most sought-after in-bunker dinner party.
In this book filled with recipes, reflections, and ramblings, you'll find chapters devoted to the Quebecois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave's unique take on barbecue (Brunt-Enf Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on why French cuisine rocks at a dinner party.
Whether you're holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it your own, and about living--or at least surviving--in style.
PUBLISHERS WEEKLY
Embracing the eclectic concept of their first book (The Art of Living), the team behind Montreal's Joe Beef and Liverpool House restaurants double down on their rambling chaos, providing survivalist recipes for both outdoorsmen and bunker-dwellers, as well as a panoply of fine French cuisine, an outpouring of Canadian joie de vivre, and a 16-page gatefold full of photos of preserved edibles to stock in the cellar. The 150 offerings may not be enough to survive an apocalypse, but they will certainly provide plenty of distraction in its midst. A chapter entitled "Sunday Dinners at Home" defies expectation with complex entrees that professional chefs might cook up on their evenings off examples include paupiettes de saumon au cerfeuil and partridge pie. One chapter is full of dishes inspired by the "human dexterity and gumption" of PBS cooking shows (a mirepoix bolognese, made of wilting vegetables passed through a meat grinder) while another riffs on Montreal's Mohawk heritage with choices like moose stew and chips. In the last chapter, the authors pivot to a selection of recipes, including corn doughnuts with corn custard, to prepare during Christmas in July. Quirky, comprehensive and cutting, this is the ideal tome to have on any bomb shelter bookshelf.
