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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: http://www.restaurantaupieddecochon.ca/

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?).

                2. The book is self-published. There is strong possibility of a distribution deal at some point for the English version before year's end.

                  1. I ordered both versions online on Thursday. English came back "out of stock," and the site doesn't have a description or cover image for it, so maybe it's not out yet? French is still processing.



                    1. The English will be available on Amazon soon.

                      1 Reply
                      1. re: iharrison

                        On both Amazon.com & Amazon.ca(for people outside of Montreal)? In Montreal, the english edition is available at the restaurant & Bon Appetit Cookbooks(is it also available in other Montreal bookstores?)?

                      2. Yes, on both.

                        Besides BAC, the English is available at Archambault. Or the restaurant of course.

                        2 Replies
                        1. re: iharrison

                          There's an order page for the English version on archambault.ca but they don't actually seem to have it in stock.

                          They do have the French version, or at least customer service told me they shipped it today.

                          1. re: iharrison

                            Thanks Ian. Will Amazon also sell the french edition(I think there would be some interest in the french edition across Canada, & even the US)?

                          2. I'll check at a Archambault location tomorrow if they have the english edition. It would be a good thing if they do(they don't normally stock english-language books if I remember correctly). Bon Appetit Cookbooks is also carrying the french edition(they don't normally stock french-language cookbooks as a general rule I think). Got a message from Bon Appetit Cookbooks today, that they have book launch with APDC chef Martin Picard, for next Wednesday at the bookstore for 5pm. It's a free event, & you can get signed copy there(of course you have to buy the book first) & sample some of the recipes. It's limited to 40 people & you have to pre-register.

                            1. No signs of english copies of the APDC book at the Archambault location that I went, but tons of the french edition. I'll check the flagship Archambault soon if they have the english edition.

                              1. Is the comic book an insert or is it bound into the book? We were flipping through last night and didn't find it.

                                1. The comic book is only in the french edition. The english one gets the Anthony Bourdain intro.

                                  2 Replies
                                  1. re: Simon Patrice

                                    I'm talking about the French edition. Is the comic book an insert?

                                    1. re: Robert Lauriston

                                      No, the comic book is part of the book itself. It should be in the first pages.

                                  2. I haven't been able to get hold of the book yet either, but I do have reservations at Au Pied de Cochon next Thursday (I'm visiting my daughter who's attending McGill, my own alma mater). I'll try to get some info on the book while I'm in the restaurant.

                                    4 Replies
                                    1. re: FlavoursGal

                                      Just an update; I didn't have any luck getting a copy of the English version on Amazon or the website. I ended up picking one up at the restaurant. To call it a "cookbook" is an injustice, really. They actually call it an "album," which is much more descriptive. It's a celebration of this style of eating and cooking. Here's a bit more info from a post of mine on the Quebec board.



                                      1. re: FlavoursGal

                                        I was able to find an english copy of the book in Toronto, at the cookbook store (it's actual name). You may be able to order it directly from there.

                                        1. re: FEDup

                                          Thanks, FEDup. I did buy it at the restaurant back in November. Is it not an amazing book? I haven't gotten around to watching the DVD yet, but I've heard that it's marvelous.

                                          By the way, the food at APDC was incredible - talk about foie gras overload! It was in my appetizer (which was actually a main course that I THOUGHT was an appetizer) - the Plogue de Champlain - and in my main course - Duck in a Can. For some reason, I couldn't find any in my dessert - Pouding Chomeur.

                                          When Chef Martin Picard (he's adorable in that great Teddy bear sort of way) cruised by our table, I told him that we was a genius. His eyes lit up, and he said, "Please tell that to my MOTHER."

                                          1. re: FEDup

                                            How much did the Cookbook Store charge(been this place before), if you remember?