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

By (author) David McMillan , By (author) Frederic Morin , By (author) Meredith Erickson , By (author) David Chang

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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 FrEdEric 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 grAce" 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.

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  • Hardback | 288 pages
  • 238 x 260 x 26mm | 1,501.38g
  • 15 Nov 2011
  • TEN SPEED PRESS
  • Berkeley CA
  • English
  • 125 Full-Colour Illustrations
  • 1607740141
  • 9781607740148
  • 58,016

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Author Information

FrEdEric Morin (right) is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. He attended L'Ecole HOteliEre des Laurentides, worked at Jean-Talon Market selling peppers and onions, and served as garde-manger at ToquE! and chef de cuisine at Globe before opening Joe Beef. When he's not gardening, tinkering in his workshop, or at the restaurants, Fred can be found at home in Montreal with his wife (and the third partner in the restaurants), Allison, and their two sons. David McMillan (left) is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. Born and raised in Quebec City, David has been holding court in many of Montreal's classic restaurants for close to twenty years. He still practices the "cuisine Bourgeoise" he learned from his mentor, Nicolas Jongleux, and from living in the Burgundy region of France. When David isn't at the restaurants, he can be found painting at his studio in Saint Henri or spending time at his cottage in Kamouraska, Quebec, with his wife, Julie, and their two daughters. One of the original members of the Joe Beef staff, Meredith Erickson (center) has written for various magazines, newspapers, and television series. Currently collaborating on several books, Meredith splits her time between Montreal and London.

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Review quote

"One of the best cookbooks of the year. . . the stories by Frederic Morin and David McMillan are worth the price." --Edward Ash-Milby, Buyer at Barnes & Noble "This bizarre and spectacular book isn't like the other on my list--but then again, it's not much like any other book I know of, cooking-related or otherwise. . . a kind of artist's statement for an idiosyncratic and unlikely restaurant." --Mother Jones, Favorite Cookbooks of 2011, 12/3/11 "Proof of Morin's and McMillan's creative culinary genius." --USA Today, 11/22/11 "Joe Beef is a Montreal restaurant worthy of a special trip north, as David Chang attests in his foreword to this "cookbook of sorts." The free-form tome embodies the delicious chaos of the place, and the eccentric interests and oversize appetites of the men behind it--chefs and co-owners Frederic Morin and David McMillan. There's history here, including the tale of Joe Beef himself, the 19th-century Irish immigrant, Canadian tave

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