The Art of Living According to Joe Beef: A Cookbook of Sorts
ISBN-13:
9781607740148
ISBN-10:
1607740141
Edition:
56141st
Author:
Meredith Erickson, David McMillan, Frederic Morin
Publication date:
2011
Publisher:
Ten Speed Press
Format:
Hardcover
304 pages
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Book details
ISBN-13:
9781607740148
ISBN-10:
1607740141
Edition:
56141st
Author:
Meredith Erickson, David McMillan, Frederic Morin
Publication date:
2011
Publisher:
Ten Speed Press
Format:
Hardcover
304 pages
Summary
The Art of Living According to Joe Beef: A Cookbook of Sorts (ISBN-13: 9781607740148 and ISBN-10: 1607740141), written by authors
Meredith Erickson, David McMillan, Frederic Morin, was published by Ten Speed Press in 2011.
With an overall rating of 4.4 stars, it's a notable title among other
Meat & Game
(Cooking for One or Two, Cooking Methods, Canadian, Regional & International, Cooking by Ingredient) books. You can easily purchase or rent The Art of Living According to Joe Beef: A Cookbook of Sorts (Hardcover, Used) from BooksRun,
along with many other new and used
Meat & Game
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $1.72.
Description
The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
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