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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 à 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.
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The Society is a c 3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. I've just heard that Martin Picard is putting out a book for the 5th anniversary of Au Pied de Cochon. The English version is available now. 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. 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.