The Art Of Living According To Joe Beef: A Cookbook Of Sorts David Mcmillan, Frederic Morin, Meredith Erickson
FrĂ©dĂ©ric Morin and David McMillan are co-owners/chefs of Joe Beef, Liverpool House, and McKiernan Luncheonette. Morin is a graduate of LâEcole Hoteliere des Laurentides and a veteran of Montrealâs dynamic Jean-Talon Market, Restaurant Toque, and Globe. McMillan has apprenticed at The Savoy in London, worked as a chef at The Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France.
Meredith Erickson is a freelance writer (and former Joe Beef waitress) whose work has appeared in The New York Times, Maisonneuve, and Elle.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and FrĂ©dĂ©ric 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 Beefâs 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 grĂące is the SmorgasbordâJoe Beefâs version of a Scandinavian open-faced sandwichâwith 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.
Â
Original: $29.37
-70%$29.37
$8.81Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
FrĂ©dĂ©ric Morin and David McMillan are co-owners/chefs of Joe Beef, Liverpool House, and McKiernan Luncheonette. Morin is a graduate of LâEcole Hoteliere des Laurentides and a veteran of Montrealâs dynamic Jean-Talon Market, Restaurant Toque, and Globe. McMillan has apprenticed at The Savoy in London, worked as a chef at The Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France.
Meredith Erickson is a freelance writer (and former Joe Beef waitress) whose work has appeared in The New York Times, Maisonneuve, and Elle.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and FrĂ©dĂ©ric 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 Beefâs 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 grĂące is the SmorgasbordâJoe Beefâs version of a Scandinavian open-faced sandwichâwith 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.
Â
