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Au Pied de Cochon: The Album Paperback – September 1, 2008


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Product Details

  • Paperback: 192 pages
  • Publisher: Douglas & McIntyre; 1 edition (September 1, 2008)
  • Language: English
  • ISBN-10: 1553653912
  • ISBN-13: 978-1553653912
  • Product Dimensions: 12.5 x 9.2 x 0.6 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #474,589 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Even if readers have never set foot in Montreal's Au Pied Du Cochon, known for its rustic and decadent comfort foods, a few minutes with this extraordinary book will give them an intimate feel for the place, its colorful owner and its wild charm. Bursting with photos and irreverent, whimsical cartoons, owner Picard and designer Tom Tassel bring the bustling restaurant to life, showcasing decadent dishes like Cipaille, a baked pie stuffed with a hare, duck, beef marrow, quail, pork shanks and a medley of spices, one of the establishment's specialties. An unabashed love of foie gras results in decadent takes on pizza, burgers, hot dogs and sushi, as well as the rich Foie Gras Poutine for which Picard is known. Picard estimates that Cochon goes through two pigs a week, and he puts the entire animal to use, from Beans and Meatballs (which incorporates piglet heads) to Stuffed Pig Stomach to multiple takes on pig feet. While most home cooks won't have the wherewithal to recreate many of these dishes, knowing the steps are sure to deepen their appreciation for Picard's technique and detail. He generously gives credit to his influences, sharing the spotlight with fellow restaurateurs, meat and seafood purveyors, and his staff. The feeling is welcoming and occasionally conspiratorial, as wild illustrations juxtapose the diners' Dionysian pleasures with caricatures of animals' violent ends. In all, it provides a madcap sense of Picard's approach to dining and life, a warm and telling portrait of a unique restaurateur and his one-of-a-kind establishment.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Montreal’s Au Pied de Cochon has earned a remarkable reputation as one of North America’s great bastions of carnivorism. Drawing customers from far beyond Quebec’s frontiers, Chef Picard’s Rabelaisian menu features not just the pig’s foot of its name but most of the rest of the tasty beast. Not content with the richness of the pig alone, Picard uses foie gras in many recipes to enhance the meat’s already intense flavors and textures. Even the common hamburger ascends to royal status enrobed with slabs of foie gras. Picard’s mashed potatoes, enriched by beating in quantities of cheese curds, accompany many of his meat dishes. To diners’ awe and delight, fresh seafood from nearby North Atlantic fishing grounds appears on tiered platters. Game recipes feature photographs of the chef at hunt. Stunning graphic design and full-color photographs turn this oversized tome into archetypal food porn. --Mark Knoblauch

Customer Reviews

As 'restaurant books' go this is a wonderful tribute with great art work.
m
Excellent book with both good stories, great recipes, and good imagery of the restaurant.
Joseph S. Daniel
I'm just saying I will steal that Duck In a Can the best getto sauve ever.
Edwin A. Cohen

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Senior Handyman on August 9, 2012
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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.Read more ›
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3 of 3 people found the following review helpful By m on October 3, 2008
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!
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2 of 2 people found the following review helpful By Aaron Louie on December 31, 2010
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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...!
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2 of 2 people found the following review helpful By Amazon Customer on October 16, 2008
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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.
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1 of 1 people found the following review helpful By Joseph S. Daniel on September 9, 2009
Excellent book with both good stories, great recipes, and good imagery of the restaurant. I'm planning a trip to Montreal soon and this place will be the highlight of my trip.

While some of the recipes might be hard to follow, or require a trip to a specialty store, it's definitely worth giving a try.

The backstories to each new section are also very entertaining, by far this is my favorite cookbook I own if for nothing else it's entertaining.
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1 of 1 people found the following review helpful By C. Carlson on December 25, 2012
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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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1 of 1 people found the following review helpful By Matt Schmidt on March 9, 2010
The book, the DVD, the pictures are all great, but its the recipes that I was after. After seeing Au Pied de Cochon on TV, I had to get this book and make some recipes. Be warned - these are recipes for the meat, fat, and lover of excess. You could just buy the book for the info and the pics to,
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