The Art of Living According to Joe Beef
A Cookbook of Sorts
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3.6 • 5 Ratings
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- $11.99
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- $11.99
Publisher Description
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. 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.
PUBLISHERS WEEKLY
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."
