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Oct 24, 2006 10:44 PM

Au Pied de Cochon - The Book ... Bourdain writes the intro

The chef Anthony Bourdain first wrote about for Gourmet two years ago, the man who stole the Montreal Gourmet issue and the Quebec episode of No Reservations, now has a book.

A book that is unlike any other recipe, food or chef book that I have ever seen.

The English version includes an introduction by Bourdain himself.

"What Martin does at Au Pied de Cochon is right in my emotional comfort zone. It speaks right to my heart--as a cook and as an eater. It's the kind of nonsense and frippery-free food that resonates with other chefs--who inevitably "get" what he's all about: The Good Stuff prepared skillfully and without pretention, and a shared philosophy of "too much of a good thing is seldom enough". I also admire that Martin has turned his back on the traditional fine dining environment in pursuit of what's important--and ONLY what's important. He makes food fun again.

I wrote an intro for Martin because I consider him a soul brother, a like-minded comrade--and one of the good guys. Along with Fergus Henderson, Chris Cosentino and Mario Batali, he's one of the Good Guys--a force for good in the world of gastronomy who should be supported and encouraged at every opportunity in the interests of a better world and a brighter future and as an example for young chefs and cooks."

The book will soon be available on the Au Pied de Cochon website and hopefully, in bookstores outside of Quebec in the near future.

Check out the Au Pied de Cochon site here:

Scroll down and click on The Album link.

This book is a MUST-see!

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    1. Was that the place where Bourdain had the crazy foie gras tasting menu?

      6 Replies
      1. re: Morton the Mousse

        Yep, that's the place. It was featured in the Quebec episode of NR, as I wrote in the original post.

        1. re: Morton the Mousse

          That was no tasting menu! It was full-sized portions, each one enough food for a meal by itself. Looked like roughly 200,000 calories total.

          1. re: Robert Lauriston

            That's a pretty accurate characterization Robert! And to be precise, there is no "foie gras tasting menu" at APdC ... just a menu laden with foie. And other goodies of course.

            Believe it or not, you CAN eat modestly at APdC. Few seem to be able to however ;-)

            1. re: iharrison

              I think they did have a foie gras duo if I remember right.... Not quite a tasting... but plenty of foie.

              1. re: UnConundrum

                That's right. A foie gras "hamburger" with poutine au foie gras on the side.

            2. re: Robert Lauriston

              Am I the only one who found that segment completely disgusting? I have Quebecois ancestry, love poutine - both traditional and with a twist like Martin's - and thought Au Pied de Cochon was fantastic when we went a few years back during a Montreal visit. But this kind of wasteful overload of food as some kind of "joke" seems disrespectful to me.

              I love to eat well. Eating so much that the focus becomes all about the quantity and not the quality? Not so good.

          2. Oddly enough, although I found Au Pied de Cochon a year before he discovered it, it was Anthony Bourdain who led me there. I had seen the episode of Bourdain's "A Cooks Tour" program that featured Chef Fergus Henderson and was intrigued by the idea of "nose to tail" eating. I went looking in Montreal for a restaurant with a similar approach. I heard about Cécile Breton's restaurant Le Marivaude, but sadly it went out of business before I could try her cooking. Soon after that, I heard about Au Pied de Cochon.

            My wife and I ate there while we were in Montreal on our honeymoon. We both thought it was fantastic. Since then we've been back several times. When Bourdain’s Gourmet article came out, I was delighted (but somehow not surprised) to learn that Bourdain loved Martin Picard's cooking as much as my wife and I did.

            Congratulations to Chef Martin Picard on his new book.

            1. Just want to dispel any confusion here and mention that the Bourdain quote in my first post is NOT the intro itself but a quote by Bourdain about the intro.

              1 Reply
              1. re: iharrison

                Are there two versions of the book, or is it bilingual?

              2. Two versions. With the French you get a 50-pg comic that opens the book - an incredible piece of art in itself - and with the English you get the Bourdain intro.

                1 Reply
                1. re: iharrison

                  Who are the publishers of the english & french editions? I'm asking as even the english edition is not available outside of Quebec at this moment(must be a small publisher?).