Book re­views

Savour - - FOOD PORN - Author: Martin Pi­card Pub­lished by: Restau­rant Au Pied de Co­chon By Roslyne Buchanan

Au Pied de Co­chon Sugar Shack

Hard­cover 386 pp, ISBN 978-2-9809498-6-9 Avail­able at book stores across Canada, Chap­ters.Indi­ and Ama­ $69.95

Ded­i­cated to maple syrup and all the tra­di­tions sur­round­ing it, this book by Chef Martin Pi­card and friends is an avant-garde an­thol­ogy that goes well be­yond any cook­book you’ll ever browse. It in­cludes 100 recipes; 2,000 pho­to­graphs by Marie-Claude St-Pierre; se­duc­tive il­lus­tra­tions, lay­out and de­sign by Tom Tas­sel; a haunting short story by Marc Séguin; a tech­ni­cal and sci­en­tific ac­count of the maple syrup process by Stéphane Guay and Edith Bon­neau; and the daily diary of a sugar shack by Rafaele Ger­main. The ta­ble of contents serves a dual pur­pose as both out­line and in­dex.

The book is an objet d’art — as ir­rev­er­ent and fas­ci­nat­ing as Chef Pi­card and his restau­rant Au Pied de Co­chon. Within the text you’ll find the rhythms of the year, sea­sonal recipes within easy grasp, and raw ac­counts of elab­o­rate pro­cesses be­yond the reach of the aver­age cook. Therein lies it’s beauty, the yin and yang of life cap­tured in the pure in­gre­di­ent of maple syrup. At one mo­ment it is a sim­ple plea­sure and the next a gas­tro­nomic ad­ven­ture of glut­tony. Maple syrup is el­e­vated to the culi­nary level of caviar or truf­fles, and its im­mor­tal­ity crys­tal­lized like the hard maple candy it­self. Recipes range from the Tarte Tatin, Mille Feuille and Choco­late Bar to the shock­ing Con­fed­er­a­tion Beaver and Squir­rel Sushi. Best read nude. Kid­ding aside, the pub­li­ca­tion cap­tured in­ter­na­tional at­ten­tion as the “Cook­book of the Year” in the pres­ti­gious Gour­mand Cook­book Awards 2013. Th­ese awards con­sider cook­books and a few mag­a­zines of vary­ing lan­guages from around the world and hon­our those who “cook with words”.

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