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Au Pied de Cochon: The Album : A Cookbook from the Celebrated Restaurant [Anglais] [Broché]

Martin Picard , Anthony Bourdain

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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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Commentaires client les plus utiles sur (beta) 4.3 étoiles sur 5  13 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A special book for special people 10 août 2012
Par Senior Handyman - Publié sur
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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 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great Tribute 3 octobre 2008
Par Michael Stashwick - Publié sur
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 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Anthony Bourdain (would) approve this message... 1 janvier 2011
Par Aaron Louie - Publié sur
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When I first saw the Quebec episode of No Reservations, I became determined to seek out the official cookbook to this decadent gastropub--especially for the Ted Nugent-esque high end cuisine (to all things foie gras-related, etc...)... provided of course, you have ample access to the desirable duck ingredient, BUT for everything else, like whatever's pork, lamb, seafood-related, this recipe book will still not fail you (with more readily available ingredients that are most commonplace)!

In the meantime, I'll have to locate some quality foie gras distributors...!
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Proof that Pigfoot Exists! 17 octobre 2008
Par Amazon Customer - Publié sur
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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 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Must Have for the Chef 26 décembre 2012
Par C. Carlson - Publié sur
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Chef or no, this is a great text with outstanding photos. if you have a culinary oriented person this makes a great gift!
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