Au Pied de Cochon Sugar Shack

Hardcover | March 2, 2012

byMartin Picard

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This is a book about an exceptional product and about the encounter between a renown chef and a rare and natural sugar. A cross between an art book and a culinary encyclopedia, it is as unique as the international reputation of the Au Pied de Cochon restaurant. Culinary research intersects with tradition in this book which is as iconoclastic as Martin Picard’s world famous cuisine. Mixing genres and styles, just like this chef does in his kitchen, the book offers a touch of literature, a smattering of sexy images together with scientific information and cutting-edge gastronomical research.

More than just another cookbook, this book wants to mark the passage of time. It describes an entire
year in the restaurant, in sync with the rhythms of the seasons, from the silences to the fiery outbursts in an internationally recognized kitchen. It pays tribute to gastronomical and sugarmaking traditions, intent on conserving them and passing them on. Maple syrup is as unique and rare a product as
truffles or caviar, and readers around the world will be introduced to the wide range of its qualities and
use throughout history.

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From the Publisher

This is a book about an exceptional product and about the encounter between a renown chef and a rare and natural sugar. A cross between an art book and a culinary encyclopedia, it is as unique as the international reputation of the Au Pied de Cochon restaurant. Culinary research intersects with tradition in this book which is as iconoc...

Format:HardcoverDimensions:384 pages, 12.75 × 9.5 × 1.12 inPublished:March 2, 2012Publisher:Restaurant Au Pied de cochonLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:2980949868

ISBN - 13:9782980949869

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Customer Reviews of Au Pied de Cochon Sugar Shack

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Editorial Reviews

Martin Picard’s particular genius – beyond having the impeccable sense and timing to realize that now, right now, is the perfect time to give the whole world of fine dining the middle finger – is that he knows who he is , what he loves to eat, where he comes from, what’s good – and how to best prepare it so as to most effectively allow others to discover what was good about it all along.-Anthony BourdainMartin Picard’s illustrious Montreal Kitchen, Au Pied de Cochon, is the mecca of a new high-end food movement andthe epitome of elegant overindulgence. -Playboy...A publishing phenomenon. [...] a serious cookbook, full of professional insights. -The New York Times, in a review of Picard’s first book, Au Pied de Cochon - The Album