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Au Pied de Cochon: The Album Paperback – Sep 2008

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Product details

  • Paperback: 191 pages
  • Publisher: Douglas & McIntyre; 1 edition (Sept. 2008)
  • Language: English
  • ISBN-10: 1553653912
  • ISBN-13: 978-1553653912
  • Product Dimensions: 31.6 x 23.5 x 1.5 cm
  • Amazon Bestsellers Rank: 1,347,667 in Books (See Top 100 in Books)

Product Description

Au Pied de Cochon Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here -- Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Full description

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Most Helpful Customer Reviews on (beta) 15 reviews
4 of 4 people found the following review helpful
Foie gras to the masses! 17 Dec. 2007
By Maxime Lachance - Published on
From one of the great chef of this generation, we finally have a first cookbook. Perhaps more a coffee table book or a promotional artefact for the restaurant than a true cookbook, this book remains an extaordinary read. It features all the foie gras recipes that make the fame of au Pied de Cochon and is admirably illustrated and designed. The English and French version differs in that the English version does not include the comic strip (not a great loss). The version I got came with a DVD which is woth listening to... try to get a version with the DVD if you can.
3 of 3 people found the following review helpful
A special book for special people 10 Aug. 2012
By Senior Handyman - Published on
Format: Paperback Verified Purchase
The book is a heavy, plastic laminated paperback, printed on heavy glossy paper stock. It measures 12.5" high and 9.25" wide and contains 192 pages. Illustrated both in black and white and color. The size alone, makes it a difficult book to keep upright on a bookshelf without adequate height and support. The title translates to "At the pig foot". It is primarily a cookbook with lots of commentary on his restaurant and his recipes. If you fall into one or more of the following categories, I would give serious consideration to NOT acquiring the book: member of PETA, believes that chickens and ducks should run "free", cannot contemplate preparing much less eating innards and internal organs (other than steaks and chops), cannot imagine preparing and eating strange parts of animals (mostly pigs) such as their head, tails, ears, stomach, blood, feet and hooves, do not appreciate black or near ghoulish humor, believes that force feeding ducks and geese is (wrong, bad, immoral, unethical), cuts every bit of fat off their meat as "bad for you", abhors the use of lard and butter as being "unhealthy", are a vegetarian. For you - STAY AWAY. For the remainder, read on. The recipes and illustrations center around Martin Picard's restaurant of the same name in Montreal, Canada where I have personally eaten. The restaurant is unpretentious to the extreme. There is not even a sign anywhere outside with the name of the restaurant. There is just a door with the address on it. Inside, there is a long bar, an open kitchen, and tables with no tablecloths (just plain wood tops). His main ingredient that he uses in lots of his dishes (and his book) is slices of foie gras, fattened goose or duck liver, that he puts in near everything including french fry gravy, a pizza and a hamburger among others. The ducks or geese are force fed for around ten to twelve days prior to slaughter so that their livers become engorged with fat. This is accomplished by placing a funnel like device down the fowl's gullet and forcing the feed down in measured amounts. Foie gras has been banned from being served in California due to the "inhumanity of it all". So, unless you live in a large metropolitan area (other than in California), your access to this vital ingredient will be limited to overnight frozen parcels of this delicacy. This is not to be confused with "Pate de foie gras" or "liver paste" that one can obtain in a can and is nowhere near the real thing. There are other problematic ingredients such as pork caul fat (the net-like fatty tissue surrounding the intestines of hogs) which is considered to be "offal" in the United States and thus nearly unobtainable through normal channels. The book is sprinkled throughout with humorous black and white cartoon illustrations of a pig on crutches with one leg missing (presumably, Martin Picard cut it off). The recipes are full of other strange ingredients to the American palate such as butter, lard, skin "cracklins", ground pigs feet meat, pigs blood, pigs stomach, and lots of lots of plain old FAT. The preparation of the main dishes are pretty well illustrated with pictures (not always very clear), giving step by step instructions for instance, on how to debone a pigs foreleg so that you can stuff the skin with goody stuff. This book is for the true meat lover and foody to whom a two day meal preparation is something to look forward to rather than a dreaded chore. Excellent as a coffee table book for starting a conversation about food and travel. ISBN 978-1-55365-391-2
3 of 3 people found the following review helpful
Great Tribute 3 Oct. 2008
By m - Published on
Format: Paperback
I'm a big fan of this book. While many of the recipes are difficult to recreate, why would we want to go to a restaurant that had easy recipes? As 'restaurant books' go this is a wonderful tribute with great art work. It's a wonderful conversation piece to have in any foodie's collection. Great gift!
2 of 2 people found the following review helpful
Proof that Pigfoot Exists! 16 Oct. 2008
By Amazon Customer - Published on
Format: Paperback Verified Purchase
Brilliant - not that it's amazingly writtent, but it's engaging, and by the time I was done reading it, not only did I have a clear sense of both chef and restaurant, but I was ready to hop on a plane, fly to Montreal, and eat, eat, eat! The recipes are, while involved, reasonably clearly written for someone with good kitchen skills, though definitely beyond beginner level.
1 of 1 people found the following review helpful
very good read 9 Sept. 2009
By Joseph S. Daniel - Published on
Format: Paperback
Excellent book with both good stories, great recipes, and good imagery of the restaurant. I'm planning a trip to Montreal soon and this place will be the highlight of my trip.

While some of the recipes might be hard to follow, or require a trip to a specialty store, it's definitely worth giving a try.

The backstories to each new section are also very entertaining, by far this is my favorite cookbook I own if for nothing else it's entertaining.
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