A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award-nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef.
A graduate from no prestigious cooking school, Fred Morin has long
forgotten all about the art of plating good-looking food. From the
daily task of heading the tiny kitchen at Joe Beef ten years ago he
now mostly cooks ingredients that don't touch one another for three
adorable yet very talkative offspring, Henry, Ivan, and Eleanor. He
does sometimes cook overly complex and poorly budgeted, ambitious,
classic French meals at home for his wife, Allison.
His life is still ruled by brief but intense bouts of diverse
endeavors that somehow all come back to restaurants and cooking, be
they gardening, trying to fly-fish in Alaska, preparing very large
first-aid kits, or building bread ovens. In recent years, he
casually alternated between yoga and drinking with an elegance
rivaled only by the likes of Beau Brummell and Little Lord
Fauntleroy.
David McMillanis the co-owner/chef of Joe Beef, Liverpool House,
Vin Papillon, Mon Lapin and McKiernan as well as partner in Les
Vins Dame-Jeanne wine agency. Born and raised in Quebec City, David
has been involved in Montreal's restaurants since the age of
seventeen and continues to explore, teach, and be fascinated by
unique traditional French country cooking. David is father to his
three daughters, Dylan, Lola, and Cecile, whom he loves, and when
not found at any of the three restaurants on the Little Burgundy
block, he's at his Barkmere cottage.
Meredith Erickson has co-authored The Art of Living According to
Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, and
Claridge's- The Cookbook.She is currently working on her own book,
Alpine Cooking, and on The Frasca Cookbook.She has written for The
New York Times, Elle, Saveur, Conde Nast Traveler, and Lucky
Peach.When not traveling, she can be found in Montreal, Quebec
(with friends and family at Joe Beef).
A Boston Globe, Houston Chronicle, Chicago Tribune, The New
Yorker, Epicurious, and Munchies Best Cookbook of the
Year
“There is an exciting, punk-rock aspirational hippie vibe to every
page. . . . This sort of cooking is a way of life." —Sam Sifton,
The New York Times
“The first ‘Joe Beef’ cookbook, from Montreal chefs Morin and
McMillan is, perhaps, my favorite cookbook of all time. . . .
Somehow, impossibly, the sequel is almost better. It has more
recipes, it’s quirkier while also being a little more
even-tempered, and it’s longer, which means you get to live in
their world of Québécois mayhem a bit longer.” —Paula
Forbes, Houston Chronicle
“Quebecois chefs McMillan and Morin are still at it. . . . The
‘Apocalypse’ of the title is a vague and compelling creative
conceit: everything is ending, so why not make a towering savory
confection of smoked whitefish salad garlanded with pastry swans?”
—The New Yorker
“It may not be the book you’ll cook from the most (or maybe it
will), but it might be the one you’ll love the best." —The Boston
Globe
“The first Joe Beef cookbook changed forever what a cookbook could
be. Anything that came after had to take it into account. Now, with
this latest and even more magnificent beast , the rogue princes of
Canadian cuisine and hospitality show us the way out of the
numbing, post-apocalyptic restaurant Hell of pretentiousness and
mediocrity that threatens to engulf us all. It makes us
believe that the future is shiny, bright, beautiful, delicious—and
probably Québécois. This book will change your life.” —Anthony
Bourdain
“A superb sophomore cookbook [that] explores deeper, darker
thoughts about our current moment. . . . [The authors] still share
spectacular recipes like lapin a la moutarde, rabbit with mustard
seductively smothered with a hemp crust, but how-to make cough
drops, soap and bouillon cubes too. Plus you can pin the stunning
16-page fold-out aspirational apocalyptic pantry guide to the wall
of your bunker.” —Chicago Tribune
“Were it not for this book, I would have no choice but to pack my
belongings and move to Montreal. It is a beacon of light for the
Joe Beefless.” —Jimmy Kimmel
“A rambunctious treatise on culinary maximalism in the face of a
tempestuous political climate.” —Eater
“Good god this book is a masterpiece.” —Brooks Headley, chef/owner,
Superiority Burger
"Darkly humored and deeply entertaining." —Food & Wine
“A quirky, charming culinary journal of sorts with recipes. . . . A
theatrical book that in some ways mimics what it’s like to step
into the celebrated restaurant on Rue Notre Dame in Montreal’s
Little Burgundy.” —Taste
“A book for every lover of food and life.” —Diana Henry, The Sunday
Telegraph
“Lush, sumptuous, and so, so over the top, about everything. I just
want to eat and cook and eat everything in this wondrous book, all
at once and right now. This book is an emotional experience: laugh,
cry, love, hate, you will do it all. Full of wild, mental,
beautiful, inspiring dishes. I love it. It’s a stunner like no
other!!!” —Margot Henderson, chef/co-owner, Rochelle Canteen
“Joe Beef: Surviving the Apocalypse claims to be a book ‘about
how to build things for yourself,’ a claim it easily surpasses with
its eclectic and easy prose. Frédéric, David, and Meredith show
that any craft—cooking, carpentry, or creating a great
conversation—can be a high art if it’s approached with passion and
resolve. This isn’t a book about cooking, it’s a book about
living a full, rich life. And we think it’s built well.” —Kevin,
Norm, Richard, Tom, and Roger, the gang from This Old
House
“Like their first cookbook did seven years [ago], this one upends
the genre. More than a series of recipes and anecdotes, it’s a
biography of obsessions, a history lesson, a manifesto, and an
entertainment that swerves into mixed martial arts and PBS
television." —Bloomberg
“This is the book you need to survive, and with a huge grin on your
face. . . . It seems that this is the book I have always wanted.
Oeufs mayonnaise clinches it.” —Jeremiah Tower
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