A volume of fifty-five favorite recipes from Montreal's Au Pied de Cochon restaurant discusses its embrace of gastronomic indulgence and resistance of culinary fads, in a collection that features such options as Foie Gras Pizza, Venison "Chinese Pie," and oven-braised Pigs' Feet. Original.

The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

Shortlisted for the 2019 Taste Canada Awards It's the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frederic Morin, David MacMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now they're back with another deeply personal, refreshingly unpretentious collection of 150 new recipes, some taken directly from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly--alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops and guidance on stocking a cellar with apocalyptic essentials--Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar--for throwing the most sought-after in-bunker dinner party. In this book filled with recipes, reflections, and ramblings, you'll find chapters devoted to the Quebecois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave's unique take on barbecue (Brunt-Enf Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on why French cuisine rocks at a dinner party. Whether you're holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it your own, and about living--or at least surviving--in style.

The past decade has seen Copenhagen make a real mark on the world's gastronomic map and it has become one of Europe's most exciting foodie destinations. Throughout the city a new cuisine has emerged: eclectic and experimental, yet respectful of Danish culinary tradition. And it's a measure of its success that the latest Michelin Red Guide awarded no fewer than 12 stars to Copenhagen restaurants - more than it lavished upon Rome, Madrid, Berlin, Milan or Vienna. British chef Paul Cunningham is something of a star himself in his adopted home of Copenhagen. It was an affair of the heart, rather than anything culinary that first took him to Denmark more than 10 years ago - he fell in love with a Danish girl while they were both working in the UK and, ready for adventure, he followed her home. Now he runs his own Michelin-starred restaurant in an iconic glass pavilion in the middle of the picturesque Tivoli Gardens - a place that's been an institution in Copenhagen since 1843. Taking inspiration from his winter globetrotting trips (the restaurant is only open in summer and on special holidays), Paul's resulting menus span the world in an exciting, ever-changing array of dishes re-written every fortnight. "PaulFood" (which won a Gourmand Cookbook Award in 2010 for the best Danish language cookbook) is his first book to be published in English. His previous books "Madjournal", "The Paul", "Incognito Royale" and "Paul's Grill" have also been ground-breaking productions. "PaulFood" contains 100 recipes organised month-by-month and spiced up with his anecdotes from 25 world-wide locations - so he goes to Paris in January, Barcelona in May, October he is in New York where he visits the best restaurants in the city that never sleeps, he goes hunting for truffles in Vilanova, as well as creating dishes at his Danish summerhouse, showing what he can do with glorious Danish and Scandinavian ingredients. The book also describes what takes place when former president Clinton steps into "The Paul" and is treated to "Lobster a L'Americaine".

There has never been a more exciting time to eat in Montréal. With the established food scene being joined by an explosion of new, globally minded, locally focused restaurants, Montréal has evolved into a city of unparalleled culinary excellence. Montréal Cooks presents 80 recipes from 40 of Montreal's most talented and unique chefs. Written with the home cook in mind, this cookbook is designed to make recipes from fan-favorite restaurants achievable for everyone. Montréal Cooks is written by Tays Spencer and Jonathan Cheung, owner of Appetite for Books with a foreword by culinary expert, food writer and television personality, Gail Simmons.

A soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.