Au Pied de Cochon The Album |
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| Contribution by:
| Restaurant Au Pied de cochon Staff, |
| Author:
| Tassel, Dominique
Danby, Nicola Doone
Picard, Martin
Boily, Jean-François |
| Illustrator:
| Seguin, Marc |
| Introduction by:
| Bourdain, Anthony |
| ISBN: | 978-1-55365-391-2 |
| Publication Date: | Sep 2008 |
| Publisher: | Douglas and McIntyre (2013) Ltd.
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| Book Format: | Paperback |
| List Price: | USD $40.00 |
Book Description:
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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 Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised...
More DescriptionOwner 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 Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.