Mouth-watering recipes and the larger-than-life history of one
of Montreal''s most inspired and adventurous restaurants.
Martin Picard is a fantastically talented chef, a friend, an
inspiration," writes Anthony Bourdain in his introduction. "Au Pied
de Cochon is simply one of my favourite restaurants on the
planet-and the Rabelesian Martin Picard one of my favourite
In this sumptuous album, Picard brings together fifty-five of
his restaurant''s recipes. Eschewing culinary fads, he pairs rustic
comfort foods like stick-to-your-ribs poutine with a decadent slab
of foie gras. There''s no calorie-counting here: other over-the-top
delicacies include Foie Gras Pizza, Venison "Chinese Pie" and, true
to the restaurant''s name, Braised Pigs'' Feet.
But this is no ordinary cookbook. Recounting the wild story of
the restaurant''s beginnings and its passionate crew, the pages are
imbued with Picard''s exacting vision and illustrated with more
than 600 photos and 50 original illustrations. Au Pied de Cochon is
a celebration of pure cooking and pure indulgence from a kitchen
where, in Bourdain''s words, all is "delicious, pleasurable and
true-and where too much of a good thing is never enough."