Au pied de cochon sugar shack book
Sugar Shack: An Album from the Celebrated Au Pied de Cochon by Martin PicardFrom Montreal’s celebrated Au Pied de Cochon restaurant comes this sequel to its bestselling food album. Indulge in a historic, artistic and humorous cooking adventure at the Cabane a Sucre, or Sugar Shack, a small restaurant in the Laurentian mountains that’s open just six weeks of the year. Set on 130 acres of maple bush, the Sugar Shack serves only one product: innovative takes on maple syrup and its derivatives drawn from trees on the property.
Forget everything you know about traditional pancakes and imagine, instead, 70 dishes such as pea soup with foie gras, pork rind salad and even lobster maki with maple syrup—all made with the silky, sticky boiled maple sap. This book celebrates more than just the recipes; it is an off-the-wall tribute to the nostalgia and the camaraderie of traditional sugaring off. A post-apocalyptic short story, zany illustrations by Au Pied de Cochon contributor Tom Tassel, and mouth-watering photos present an overall picture of this unique restaurant, maple syrup culture and the Rabelaisian Martin Picard and his friends. This irreverent romp through food and food culture might just be the opportunity youve been waiting for: to eat with your fingers in a three-star restaurant.
Au Pied de Cochon Sugar Shack: The sweet side of Martin Picard, maple sweet
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A cross between an art book and a culinary encyclopedia, it is as unique as the international reputation of the Au Pied de Cochon restaurant. Culinary research intersects with tradition in this book which is as iconoclastic as Martin Picard's world famous cuisine. Mixing genres and styles, just like this chef does in his kitchen, the book offers a touch of literature, a smattering of sexy images together with scientific information and cutting-edge gastronomical research. More than just another cookbook, this book wants to mark the passage of time. It describes an entire year in the restaurant, in sync with the rhythms of the seasons, from the silences to the fiery outbursts in an internationally recognized kitchen. It pays tribute to gastronomical and sugarmaking traditions, intent on conserving them and passing them on.
Judging by his latest book, Au Pied de Cochon Sugar Shack , the wild chef is still at the peak of his creative powers. By placing the focus this time on a product, maple syrup, Picard has lifted this signature Quebec ingredient from the breakfast table to the realm of haute cuisine. Save for the definite sense of humour behind it all, it verged on being the Caligula of cookbooks. I have always dreamed of acquiring a small sugar bush where I could tap between 1, and 1, maple trees and set up an experimental kitchen and bakery. Located in St. The ambience was electric, and the fine wines flowed. So, of course, the next logical step was a cookbook.