Notes about Recipes in this book

• Foie gras breakfast sandwich

  • Frogcake on November 05, 2016

    Incredible! This is a special occasion breakfast sandwich that must be consumed with one or more mimosas. We eat this on New Year's Day before venturing out for a few ski runs.

• Schnitzel of pork

  • Totallywired on October 13, 2018

    Great method and recipe. Used chicken here.

• Lamb paloise

  • LouiseStaley on August 07, 2012

    This sauce is basically a minty bernaise, a fact I belatedly discovered halfway through courtesy of not bothering to read it through first. As a result I was not in the confident frame of mind needed to deliver an emulsion sauce on a weeknight while simultaneously making a new vegetable dish as well. Still it could have been worse. Of course it split, naturally. But I sort of saved it with a couple of tablespoons of cold water and the final result was pretty darn tasty. It got the major thumbs up from the partner as well.

• Duck steak au poivre

  • Kduncan on April 02, 2021

    This was great. Though I didn't take off the fat, and cooked the duck a bit differently, but the sauce is heavenly.

• Lentils like baked beans

  • rionafaith on October 15, 2017

    p. 106 -- Dal meets baked beans and it's delicious! Also these only cook for about 45 minutes so not a whole-day bean cooking process. I used rather fatty bacon so I omitted the extra oil worrying that the dish would be too greasy, but actually I would include it next time because if anything it was a touch on the dry side. (Okay, not dry, but not as soupy/saucy as I expected.) We served with sausage and eggs as a heavy Sunday breakfast, but the leftovers are going to be great for lunch served over rice.

• Porchetta alla Joe Beef

  • MarieMacCheese on January 13, 2026

    Truly delicious. May use more spice paste and marinade it overnight. So good.

• Apple vinny

  • LouiseStaley on August 07, 2012

    This is fantastic! Of the three new recipes I tried yesterday this is the one destined to become a staple. I served it over frozen green beans that had been zapped in the microwave and it turned them into a gourmet bowl of perfection. Imagine what would happen if I actually had fresh beans from the garden? It is fresh and peppy, a great sauce to squeeze on hot or salad vegetables.

  • rionafaith on November 19, 2017

    p. 196 -- I was expecting something more from this. Maybe it's the fact that I just used regular Apple & Eve apple juice rather than a fancy unfiltered one. It was nice enough drizzled over some brussels sprouts, but I wasn't overly impressed... I'll have to try it on some other things to see if my opinion improves.

• Cider turnips

  • meggan on October 03, 2014

    Rustic, autumnal -I added the greens into the mix.

  • meggan on October 14, 2014

    Made again with radish and turnip mix. Super easy and good.

• Kale for a hangover

  • rionafaith on August 15, 2017

    p. 202 -- Simple but delicious. I didn't have a lemon to squeeze on at the end but that would have been a nice touch. The optional fried egg on top makes this a pretty good meal on its own.

• O+G's cardamom banana bread

  • Cmansene on August 30, 2021

    I reallly enjoy this recipe. Definitely different then most with the cardamom but by family and I really enjoyed it.

• Food52

  Q&A with Meredith Erickson of Joe Beef

  Full review

• Food52 by Alice Waters

  The 2012 Piglet Tournament of Cookbooks winner of the final round vs. Christina Tosi's Momofuku Milk Bar

  Full review

• Food52 by Christopher Hirsheimer

  The 2012 Piglet Tournament of Cookbooks winner vs. Mourad: New Moroccan

  Full review

• Food52 by David Tanis

  The 2012 Piglet Tournament of Cookbooks winner vs. Kurt Gutenbrunner's Neue Cuisine

  Full review

• Food52 by Dorie Greenspan

  The 2012 Piglet Tournament of Cookbooks winner vs. Jeni's Splendid Ice Creams at Home

  Full review

• Publishers Weekly

  Morin & McMillan are the chefs and co-owners of Joe Beef, a modern French restaurant in Montreal....They combine forces to create a savvy page-turner full of meats, oysters, attitude and irreverence.

  Full review