304 pages, 10.35 × 9.45 × 1.1 in
October 11, 2011
The following ISBNs are associated with this title:
ISBN - 10: 1607740141
ISBN - 13: 9781607740148
About the Book
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. 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.
Read from the Book
Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere Little Burgundy was a refuge. To escape our prior workplace, Fred and I would go for drives around Montreal, stopping at hardware stores, food markets, Chinatown, old corner restaurants. Sometimes we would browse junk shops or raid the downtown Salvation Army. Maybe we were already starting to build a restaurant in our minds, or maybe we just needed to get away from the supper-club scene on Boulevard Saint Laurent, where we worked. Either way, we were always on the lookout for old plates, oyster forks, live king crabs, shitty chairs, medicine cabinets, or the ultimate baloney sandwich. All roads led to Little Burgundy. Little Burgundy is an area in southwest Montreal bordering the Lachine Canal. In the mid-1700s, French colonists named it La Petite-Bourgogne because of its resemblance to its namesake in France. It sits on a plateau, south of Mount Royal and just north of the Saint Lawrence River. Home to the Canadian National Railway yards and the Canadian Steel plant, Little Burgundy was, and remains, a working-class neighborhood. For the past ten years, it has been featured in every local magazine’s “next up-and-coming neighborhood” article, but for reasons both obvious and obscure, it has been slow to reach its supposed potential. Notre Dame is Little Burgundy’s main north-to-south thoroughfare, a street full of inimitable characters, historical edifices, and appealing old boutiques, among them the amazing Gra
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 • Cucum
From the Publisher
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 Frédéric 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 grâce 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.
About the Author
Frédéric Morin (right) is the co-owner/chef of Joe Beef, Liverpool House, and McKiernan Luncheonette. He attended L’École Hôtelière des Laurentides, worked at Jean-Talon Market selling peppers and onions, and served as garde-manger at Toqué! 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.
Finalist, IACP Awards 2012, Chefs & Restaurants CategoryWinner of Food52’s Piglet Tournament of Cookbooks, 2012“As I leafed through the pages I came to be charmed by their story and the unconventional way the book is laid out. There is a sense of history to the book and their deep love of Montreal is evident throughout. There is richness in detail and usually a lovely idiosyncratic story for each recipe that makes the book as much of an engaging read as a straightforward cookbook.” —Judge Alice Waters, Food52’s Piglet Tournament of Cookbooks, 2012“One of the best cookbooks of the year. . . the stories by Frédéric 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 Frédéric Morin and David McMillan. There’s history here, including the tale of Joe Beef himself, the 19th-century Irish immigrant, C