An article on Martin Picard's extraordinary new cookbook.
"Cabane à Sucre Au Pied de Cochon, as the 386-page volume is called, is devoted to the food, the aesthetic and the bawdy, excess-obsessed ethos behind the maple syrup-soaked sugar shack that Mr. Picard opens in the countryside near Montreal for spring, to coincide with the running of the sap."
I just placed my order. For three-hundredths of a second I considered waiting for the paperback, but ultimately realized that I couldn't wait that long to read a six-page sous vide beaver recipe.
AMR
"Cabane à Sucre Au Pied de Cochon, as the 386-page volume is called, is devoted to the food, the aesthetic and the bawdy, excess-obsessed ethos behind the maple syrup-soaked sugar shack that Mr. Picard opens in the countryside near Montreal for spring, to coincide with the running of the sap."
www.theglobeandmail.com
And a related piece on his, and others chef's, last meals. An enjoyable read:
www.theglobeandmail.com