"Au Pied de Cochon"...the book

[Zeemanb]

Glad I saw this thread, it reminded me that I am missing a mandatory addition to my collection.

Did a web search and found the paperback version for $25.00CDN on Amazon.ca. With shipping to Kansas City it came to about $35.00. That's "standard" international shipping.....so hopefully I won't be waiting too long.

[budrichard]

I have a copy and have used it to make some great dishes. Martin is a crazy man with a mission, which is what one needs to be truly a genius!-Dick

Edited April 16, 2008 by budrichard (log)

[melicob]

Thanks budrichard for the tip on using the veal demi-glace for the foie gras sauce (instead of poutine sauce as a base - which is apparently not available in San Francisco). We mixed the demi-glace with cream, egg yolk, and used the rendered foie fat from the Foie Gras Hamburger to make a side of foie gras sauce to put on the PDC Chicken Pie. Oh my, it was amazing! It took a really great homemade pot pie to the next level. The FOIE level. Who knew? Highly highly recommended!

The Chicken Pie with Foie Gras Sauce (OK, it looks kind of gross, but it tasted really, really, really good. Chicken pot pie with foie gras!)

The Foie Gras Hamburger (which contributed its lovely foie fat)

And we were inspired by The Album and Carol at FrenchLaundryAtHome (and pigs and foie gras and cooking outside our comfort zone and the excuse to have friends over for dinner on a weekly basis) and decided to cook every recipe The Album. (We've done 8 so far!) You can read along here if you'd like...

[budrichard]

One of your blogs looks like you have 'Point' by Raynaud?-Dick

[melicob]

One of your blogs looks like you have 'Point' by Raynaud?-Dick

←

Alas, no. Nothing quite so nice in the house.

Oh, and the most recent recipe tried was the foie gras poutine. OhMyFoie-ingGosh, was it good. Even with a slightly broken foie sauce!

BTW, does anyone know how to get tallow to melt down more? Mine seemed to render, but not nearly as much as I thought it would. (It became more like cracklin's.) Should I have chopped it up more? Been more patient and cooked over low heat for a while? Just used bacon or duck fat instead? I'm new to tallow and now I have lots of it to play with, so I'd love any tips you might have!

[aser]

just so folks are aware, the cheaper paperback version does not come w/ the dvd.

love this book!

[adey73]

Yeah love the book, much prefer it over Pork & Sons that I got this week too.

But can anyone name the wild herbs which used with the white asparagus recipe on page 59?

[Magictofu]

For those interested, the DVD version of his French TV series, Martin Sur la Route, is now available:

http://www.imavision.com/fr/eStore,wciCata...,LoadCat-1.html