The Art of Living According to Joe Beef

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

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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 Frederic 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 grace 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 more

Product details

  • Hardback | 288 pages
  • 238 x 260 x 26mm | 1,501.38g
  • Random House USA Inc
  • Berkeley, United States
  • English
  • 125 Full-Colour Illustrations
  • 1607740141
  • 9781607740148
  • 78,854

Review quote

"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 tavern owner and "friend of the working man" for whom the restaurant is named. In addition to recipes, there are chapters on the history of Montreal eating (spotlighting the "casse-croute" tradition of ramshackle snack shacks) and on trains--old-school rail travel being one of Morin's enduring obsessions. Cook this: Spaghetti "homard"-lobster in bacon-brandy cream; stuffed dining-car calf liver in Parmesan-mustard crust; Joe Beef foie gras and cheddar cheese "Double Down." --Time Out New York, The Season's Best Cookbooks, 11/15/11 "I believe everyone shoshow more

About David McMillan

Frederic 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 Toque, and Globe. McMillan has apprenticed at The Savoy in London, 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 more

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 286show more

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