Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

"Au Pied de Cochon"...the book

Cookbook

  • Please log in to reply
57 replies to this topic

#1 Simon Patrice

Simon Patrice
  • participating member
  • 116 posts

Posted 24 October 2006 - 06:46 AM

I've just heard that Martin Picard is putting out a book for the 5th anniversary of Au Pied de Cochon. BD, CD-Rom, Recipes...

Interview with Martin Picard on Radio-Canada
http://www.radio-can...ca/radio/chri...

Has anybody seen it yet?

#2 Simon Patrice

Simon Patrice
  • participating member
  • 116 posts

Posted 24 October 2006 - 06:54 AM

(From a library website)

If anyone feels like translating

Un livre de 55 recettes truffé de plus de 600 photos et d'une cinquantaine d'illustrations, une bande dessinée de 48 pages, un DVD de 2 heures comprenant 5 recettes proposées par des invités de divers horizons et 6 clips documentaires tournés aux quatre coins du Québec.

Le Pied de cochon Montréalais est ouvert depuis 2001. En quelques années, le réputé restaurant a accumulé nombre de distinctions et critiques élogieuses. Inspiré par la tradition de la brasserie québécoise, le chef Martin Picard s’efforce d’y servir des produits de haute qualité dans une atmosphère conviviale et festive. Plus qu’un livre de recettes, L’album est le récit d’une aventure culinaire et un hommage aux artisans de la gastronomie.

#3 Bon Appetit Cookbooks

Bon Appetit Cookbooks
  • participating member
  • 48 posts
  • Location:Montreal

Posted 24 October 2006 - 11:53 AM

The book is available in English too.

English book: Intro by Anthony Bourdain

French book: 48 page comic strip

It's pretty amazing!

#4 gruyere

gruyere
  • participating member
  • 126 posts

Posted 24 October 2006 - 01:38 PM

The book is available in English too.

English book: Intro by Anthony Bourdain

French book: 48 page comic strip

It's pretty amazing!

View Post

Is the English version already available or expected date of ???

#5 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 24 October 2006 - 02:48 PM

The book is available in English too.

English book: Intro by Anthony Bourdain

French book: 48 page comic strip

It's pretty amazing!

View Post

Is the English version already available or expected date of ???

View Post


The English version is available now. You can purchase it at Bon Appetit Cookbooks on Victoria and Sherbrooke in Westmount, or at the restaurant.

The difference between the two versions is that the French comes with a 50 page comic book - brilliantly written and illustrated - that chronicles the events leading up to the opening of Au Pied de Cochon 5 years ago and the English has the enthusiastic Bourdain intro, trademark sardonic wit and all.

The French version is available at Raffin, Archambault and the restaurant of course.

This has to be one of the most unusual cookbooks I have ever seen. I know firsthand that everyone who worked on it put their heart and soul into the project over the past two years.

I should also mention that both versions come with a DVD documentary. So at around $60 (depending on the retail outlet), the cookbook is a real deal.

#6 Lesley C

Lesley C
  • eGullet Society staff emeritus
  • 2,548 posts
  • Location:Montreal

Posted 24 October 2006 - 03:15 PM

The DVD is worth the price of the book alone.

#7 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 24 October 2006 - 04:40 PM

The chef Anthony Bourdain first wrote about for Gourmet two years ago, the man who stole the Montreal Gourmet issue and the Quebec episode of No Reservations, now has a book.

A book that is unlike any other recipe, food or chef book that I have ever seen.

The English version includes an introduction by Bourdain himself.

What Martin does at Au Pied de Cochon is right in my emotional comfort zone. It speaks right to my heart--as a cook and as an eater. It's the kind of nonsense and frippery-free food that resonates with other chefs--who inevitably "get" what he's all about: The Good Stuff prepared skillfully and without pretention, and a shared philosophy of "too much of a good thing is seldom enough". I also admire that Martin has turned his back on the traditional fine dining environment in pursuit of what's important--and ONLY what's important. He makes food fun again.

I wrote an intro for Martin because I consider him a soul brother, a like-minded comrade--and one of the good guys. Along with Fergus Henderson, Chris Cosentino and Mario Batali, he's one of the Good Guys--a force for good in the world of gastronomy who should be supported and encouraged at every opportunity in the interests of a better world and a brighter future and as an example for young chefs and cooks.


The book will soon be available on the Au Pied de Cochon website and hopefully, in bookstores outside of Quebec in the near future.

Click here to check out the Au Pied de Cochon site. Scroll down and click on The Album link.

This book is a MUST-see.

#8 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,627 posts
  • Location:Rhode Island

Posted 24 October 2006 - 04:50 PM

This looks remarkable, more a multimedia presentation than a book. Has anyone had a chance to check out this DVD? And (gulp) 600 photos in the book? Yeesh!
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#9 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 24 October 2006 - 05:30 PM

The DVD is worth the price of the book alone. It chronicles Picard as he travels around Quebec to the various purveyors and farmers who play such a crucial role in the success and "food honesty" of Au Pied de Cochon.

I should also add that the excerpt from Anthony Bourdain in my post above is NOT from the English version of the book but from an email he sent me about why he chose to pen the intro for Picard in the first place.

Just want to make it clear so everyone knows I'm not spoiling anything!

#10 bleudauvergne

bleudauvergne
  • eGullet Society staff emeritus
  • 3,235 posts
  • Location:Lyon, France

Posted 25 October 2006 - 01:15 AM

(From a library website)

If anyone feels like translating

Un livre de 55 recettes truffé de plus de 600 photos et d'une cinquantaine d'illustrations, une bande dessinée de 48 pages, un DVD de 2 heures comprenant 5 recettes proposées par des invités de divers horizons et 6 clips documentaires tournés aux quatre coins du Québec.

Le Pied de cochon Montréalais est ouvert depuis 2001. En quelques années, le réputé restaurant a accumulé nombre de distinctions et critiques élogieuses. Inspiré par la tradition de la brasserie québécoise, le chef Martin Picard s’efforce d’y servir des produits de haute qualité dans une atmosphère conviviale et festive. Plus qu’un livre de recettes, L’album est le récit d’une aventure culinaire et un hommage aux artisans de la gastronomie.

View Post


Translation:

A book of 500 recipes and more than 600 photos and 50 illustrations, a 48 page comic book, a 2 hour DVD consisting of 5 recipes from guests from various backgrounds and 6 documentary clips shot at various sites in Quebec.

The Montreal location of Le Pied de Cochon has been open since the year 2001. The restaurant has accumulated, over a few short years, numerous accolades and positive reviews. Inspired by Quebec Brasserie tradition, Chef Martin Picard serves top quality cuisine in a convivial and festive atmosphere. More than a cookbook, the ensemble presents a culinary adventure and is an homage to gastronomy's artisans.

#11 NYC Mike

NYC Mike
  • participating member
  • 540 posts
  • Location:Alpharetta, GA

Posted 25 October 2006 - 05:26 AM

This is very exciting. I remember watching what he did to Anthony Bourdain on No Reservations in stunned silence and awe.

-mike
-Mike & Andrea


#12 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 25 October 2006 - 11:02 AM

This is very exciting.  I remember watching what he did to Anthony Bourdain on No Reservations in stunned silence and awe.

-mike

View Post


I'm still digesting that meal ...

#13 gus_tatory

gus_tatory
  • participating member
  • 967 posts

Posted 26 October 2006 - 01:41 PM

anyone know the publisher and/or ISBN #?

anyone know how to build an eGullet-friendly link to this book on Amazon?

thanks in advance if yes,

gus :smile:
"The cure for anything is salt water: sweat, tears, or the ocean."
--Isak Dinesen

#14 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 28 October 2006 - 10:43 AM

anyone know the publisher and/or ISBN #?

anyone know how to build an eGullet-friendly link to this book on Amazon?

thanks in advance if yes,

gus  :smile:

View Post

The book is self-published and not yet available on Amazon. ISBN is 2980949833.

You can purchase the French edition here.

#15 Daniel Rogov

Daniel Rogov
  • participating member
  • 936 posts

Posted 28 October 2006 - 01:20 PM

Need anyone be reminded, the original Au Pied de Cochon opened in Paris not five but sixty years ago in 1946.

Edited by Daniel Rogov, 28 October 2006 - 01:20 PM.


#16 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 29 October 2006 - 01:17 AM

Need anyone be reminded, the original Au Pied de Cochon opened in Paris not five but sixty years ago in 1946.

View Post


Right. But the word "original" implies a link between the two. The Montreal Au Pied de Cochon is an entirely different animal from the Paris restaurant of the same name.

And by entirely different animal I mean, way, way, better and cooler.

#17 Daniel Rogov

Daniel Rogov
  • participating member
  • 936 posts

Posted 29 October 2006 - 02:20 AM

Need anyone be reminded, the original Au Pied de Cochon opened in Paris not five but sixty years ago in 1946.

View Post


Right. But the word "original" implies a link between the two. The Montreal Au Pied de Cochon is an entirely different animal from the Paris restaurant of the same name.

And by entirely different animal I mean, way, way, better and cooler.

View Post



You are correct of course in that these are two different animals, but (and I am smiling as I write this) let us keep in mind Mark Twain's dictum to the effect that
“To create man was a quaint and original idea, but to add the sheep was tautology”

As to which of the two is "best", perhaps we can agree to disagree. I have adored the Paris Au Pied de Cochon since the days of my youth. I have only enjoyed the Canadian version for 5 years.

#18 artisanbaker

artisanbaker
  • participating member
  • 667 posts
  • Location:North America usually

Posted 31 October 2006 - 03:36 AM

as le passe partout was closed whenever we visited montreal mr. macguire recommended au pied de cochon

we didn't go but sounds like i need to get the book. thank you.

#19 C_Ruark

C_Ruark
  • participating member
  • 262 posts
  • Location:DC Metro Area

Posted 31 October 2006 - 01:11 PM

Here's the website for PDC's album

Click here

Edited by C_Ruark, 31 October 2006 - 01:12 PM.

"There's something very Khmer Rouge about Alice Waters that has become unrealistic." - Bourdain; interviewed on dcist.com

#20 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 07 November 2006 - 10:05 PM

I purchased the book in English this last Friday.. I made two things from the book.. Before I talk about the recipe, I want to say how cool the book is.. If there were no recipes at all, the book is extremely entertaining.. Its like a comic and artistic photography.. The spirit of the chef, his complete respect and vision of food and life is relayed well through this book .. We were just at the restaurant Friday and every item on the menu is in this book.. I love that he is totally comfortable sharing his recipes with us..

The first item was the Foie Gras Poutine:

I didnt use as much foie gras as the recipe called for but it was a side dish.. The foie gras sauce was just unbelievable and inspires me to re-evaluate how to use foie gras.. By added it to cheese fries and gravy I think it makes foie gras more accessible and less stuffy..

Posted Image

I served it with lamb.. And for dessert we made the Pouding Chomeur

We added a wedge of french toast.. But this was as good as we had it in the restaurant on Friday..

Posted Image

Edited by Daniel, 07 November 2006 - 10:07 PM.


#21 sweetback

sweetback
  • participating member
  • 19 posts

Posted 08 November 2006 - 12:47 PM

You can now purchase the book online at www.archambault.ca, and if you enter the code during checkout you get an extra 10% off - 367-V4Z5-C5M2-Y5U2

#22 budrichard

budrichard
  • participating member
  • 1,710 posts

Posted 09 November 2006 - 12:21 PM

Book ordered in English, discount worked, thank you, Hudson Valley foie gras in the freezer, more on the way! I don't think I can duplicate the meal Tony had but at least I will try some of recipes.-Dick

#23 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,627 posts
  • Location:Rhode Island

Posted 14 November 2006 - 08:46 AM

Here's the direct link to the English language edition ($60). I sniff a run in the making....
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#24 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 14 November 2006 - 08:49 AM

Nice.. I bought a few pigs feet this weekend.. Would love to know if anyone did the stuffed foot yet?

#25 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 15 November 2006 - 06:09 PM

Made the Venison Tartare from the book.. I really enjoyed it.. I had frozen meat so when it was almost defrosted, I took the time to dice it into small cubes.. Yesteday I had started soaking the tartare "spice" as he calls it.. It was excellent.. I had not had it at the restaurant but, I think I might prefer venison to steak.. Its almost like a cross between tuna and beef if thats possible.. The bright red meat is a lot more appealing to me and the meat held its shape.. Great stuff.. I did not throw in the parsley because I served a watercress salad on the side.. Used the how to make the cone instructions also..

Posted Image

#26 divina

divina
  • participating member
  • 712 posts
  • Location:Florence Italy

Posted 16 November 2006 - 12:06 AM

I am soooo bummed.. the site to order the book only ships to canada and the US!
I will email them directly instead of trying to order online!

I WANT THIS

#27 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 13 December 2006 - 11:09 AM

NY Times article today on Au Pied de Cochon book.

#28 budrichard

budrichard
  • participating member
  • 1,710 posts

Posted 13 December 2006 - 02:09 PM

Picard's cooking, book and general attitude towards life is a breath of fresh air. He is as serious about his food as any chef with a high profile but retains an irreverance and lust for life that is refreshing.
So far we have made the PDC Poutine and 'Duck in a Can'. A veal demi-glace was used for the Poutine sauce and a duck stock for the 'Duck in a Can' . Fresh Grade C Hudson Valley foie gras was used in both dishes. Both dishes are hearty, rich and satisfying, not some itsy bitsy esoteric conglomeration of ingrediants that tries to pass for cooking these day.
The DVD is great, continuning the irreverance of the book.
I have to stop typing now and have my arteries checked.-Dick

#29 FlavoursGal

FlavoursGal
  • participating member
  • 85 posts
  • Location:Toronto, Ontario

Posted 13 December 2006 - 04:48 PM

I am soooo bummed.. the site to order the book only ships to canada and the US!
I will email them directly instead of trying to order online!

I WANT THIS

View Post


divina, The Cookbook Store in Toronto is now carrying Au Pied de Cauchon (I bought it at the restaurant a couple of weeks ago; it IS amazing, as is the restaurant!).

Here's a link to The Cookbook Store http://www.cook-book.../index.html#top

I'm sure they'll mail it anywhere.

#30 iharrison

iharrison
  • participating member
  • 301 posts
  • Location:Montreal

Posted 13 December 2006 - 07:31 PM

I am soooo bummed.. the site to order the book only ships to canada and the US!
I will email them directly instead of trying to order online!

I WANT THIS

View Post


divina, The Cookbook Store in Toronto is now carrying Au Pied de Cauchon (I bought it at the restaurant a couple of weeks ago; it IS amazing, as is the restaurant!).

Here's a link to The Cookbook Store http://www.cook-book.../index.html#top

I'm sure they'll mail it anywhere.

View Post


So will Archambault. For $15 cheaper too.





Also tagged with one or more of these keywords: Cookbook