Au Pied de Cochon: The Album: A Cookbook from the Celebrated Restaurant by Martin Picard and Jean-Francois Boily

  • Pigs' feet

    from Au Pied de Cochon: The Album: A Cookbook from the Celebrated Restaurant Au Pied de Cochon by Martin Picard and Jean-Francois Boily

    • Categories: Main course; French
    • Ingredients: pig feet; pork stock; onions; tomatoes; caul fat; parsley; breadcrumbs; vegetable oil; Dijon mustard
    • Accompaniments: PDC mashed potatoes
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Notes about Recipes in this book

  • Tomato tart

    • Veronik on January 26, 2013

      Having eaten this dish at the restaurant, I feel that that the recipe calls for more toppings than it ought to - I halved them the second time and liked it better.

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Reviews about Recipes in this Book

  • Caroline's pouding chômeur

    • Lottie and Doof

      It seems funny to me that this is called "poor mans pudding" as it requires two cups of maple syrup and two cups of heavy cream. Oh well, maybe maple syrup was cheaper then.

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  • ISBN 10 1553653912
  • ISBN 13 9781553653912
  • Linked ISBNs
  • Published Sep 01 2008
  • Format Paperback
  • Page Count 191
  • Language English
  • Countries Canada
  • Publisher Douglas & Mcintyre
  • Imprint Douglas & McIntyre

Publishers Text

Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here -- Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison Chinese Pie, and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.

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