Au Pied de Cochon - The Album: A Cookbook from the Celebrated Restaurant

Paperback | March 26, 2008

byMartin PicardIntroduction byAnthony Bourdain

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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 chefs."

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."

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From the Publisher

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 Mart...

Martin Picard is the chef and proprietor of Au Pied de Cochon, one of Canada's most original and wildly popular restaurants, and of the Cabane a Sucre, a seasonal restaurant located on 130 acres of maple bush in Saint-Benoit-de-Mirabel in the Laurentian Mountains. He has been a professional chef since the 1990s, has worked with renowne...

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Format:PaperbackDimensions:200 pages, 12.5 × 9.31 × 0.84 inPublished:March 26, 2008Publisher:Douglas And McIntyre (2013) Ltd.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1553653912

ISBN - 13:9781553653912

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Table of Contents

Introduction by Anthony Bourdain*Au Pied de Cochon--"Temple of Lard"Martin Picard--Au Pied de CochonOf Pals and PigsA Key Factor: Staff CohesionWorkplace DecorHappy Pigs-Pigs' feet-Foie Gras Stuffed Pigs' Feet*PDC FavouritesFoie GrasFois Gras Poutine-Foie Gras Poutine-Foie Gras Hamburger-PDC "Hot Doy"-Foie Gras Pizza-PDC Bread-French Onion Soup-Duck in a Can-La Coupe PDC-Boudin Maison-Salted Foie Gras Tart-Lamb Shank ConfitTwo Major Influences-Uni (Sea Urchin Gonads) in Their Shells-White Asparagus Salad-Elena's Copper Paste-Elena and Stefano's Cotechino*Holiday TraditionRoll Up Your SleevesGoing with the FlowIn the WeedsYou Finish--You Eat--You Start Over-Pigs' Feet Meatball Ragoût-Cipaille-Tourtière de Ville-Beans and Meatballs-Chicken Pie-Vielle Poule in Red Wine Sauce-Andrew Stairs' Guinea Hen*Something to Dip IntoSweet Ambassador-Oreilles de Crisse-PDC Paper Cone-"Ploye" à Champlain-Pork and Beans-Maple Pigs' Feet-Maple Ice Cream with Cotton Candy-Pets de soeur-Lyne's Maple Tart-Caroline's Pouding Chômeur*Fish StoryGhislain Cyr--Larger than LifeA Typical Day in the Magdalen IslandsMoratorium--Sustainable Development--Local EconomyThe PDC's Summer Milk Run-PDC Monster Lobster-Lobster Roll-Stuff Pig's Stomach-Winter Flounder with Sauce Vierge-Smoked Mackerel-Foie Gras Maki-Salmon Cake-Fish & ChipsIllustrated Platters*Hog Wild HarvestFrom the Earth to the PlateFamily Mondays-Canned Tomatoes-PDC Condiments-Zucchini Flower Tempura-PDC Mashed Potatoes-Tomato Tart-Pumpkin Soup-PDC Pot-au-Feu*Red Venison-Pickled Venison Tongue-Venison Tongue in Tarragon Sauce-Venison Carpaccio-Venison Tartare-Venison Champvallon-Venison Spare Ribs-Venison "Chinese Pie"*The HuntMartin the Hunter (by Stéphane Aquin)Still Life*The Divine BottleBirth of a Wine CellarMartin Picard and Philippe Poitras Discuss WinesDrinking Directly at the SourceSome of the Wines at the PDCPDC Food Porn*Here's to You All!The Formula 1 WeekendLes Vins de VienneOne Last Bottle Before the Last ContinentBeggar's BanquetFast Food for Slow FoodA McAuslan BrunchAn Event in Himself--Anthony BourdainItalian-Style Dim SumA Wedding at the PDCMarc Séguin's StudioAcknowledgements

Editorial Reviews

"Martin Picard is a fantastically talented chef, a friend, an inspiration. Au Pied de Cochon is simply one of my favourite restaurants on the planet-and the Rabelesian Martin Picard one of my favourite chefs." - Anthony Bourdain, author of The Nasty Bits and No Reservations"There's no question that Picard's irrepressible genius forms the nucleus of his Montreal restaurant, but more than anything, Au Pied de Cochon: The Album is a testament to the remarkable culture that has been generated over the last five years by Picard in collaboration with his skilled and imaginative équipe." - Gourmet Magazine a 'must-reads for the food-obsessed' "[this] whimsically illustrated cookbook is a spirited tribute to all things fatty,porky, ducky and starchy" - Food & Wine"…a publishing phenomenon…an unconventional cookbook…But it's a serious cookbook, full of professional insights" - The New York Times