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The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin and David McMillan and Meredith Erickson

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews about this book

  • 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
  • ISBN 10 1607740141
  • ISBN 13 9781607740148
  • Linked ISBNs
  • Published Nov 15 2011
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.
 
In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.
 
This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.


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