Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts

Category: Book
By (author): Erickson, Meredith
By (author): Mcmillan, David
By (author): Morin, Frederic
Subject:  COOKING / Individual Chefs & Restaurants
  COOKING / Methods / Canning & Preserving
  COOKING / Regional & Ethnic / American / General
  COOKING / Regional & Ethnic / Canadian
Publisher: Appetite by Random House
Published: November 2018
Format: Book-hardcover
Pages: 352
Size: 10.00in x 9.00in
Our Price:
$ 50.00
Availability:
In stock

Additional Notes

From The Publisher*A new cookbook for these apocalyptic times from culinary adventurists and proprietors of Montreal's JOE BEEF--one of the world's most celebrated restaurants.

No one knows if, in fact, the end of the world is coming. But Meredith, David, and Fred believe readers must embrace the great food that is available to us before it happens--if it should happen--and know how to scavenge, salvage, and survive it as a culinarian in the possible aftermath. And so they've given us nearly 150 brand new recipes (nearly all illustrated with photographs), including one for soap. (Yes, soap.) But let's get back to the food which is, as always, spectacular. Here are recipes for Smoked Meat Croquettes and Muffuleta à la Française (a gloriously stuffed loaf pâté, ham, Gruyère, foie gras, and onion jam), for fancy pre-apocalypse Sunday dinners. A chapter is devoted to preserved foods for the cellar (or the bunker), from Hardtack (a.k.a. Prison Bread) and Pickled Eggs to Bag Potatoes and Beef Jerky. They show us how to survive gluten-free with Brazilian Jiu-Jitsu Twist and homemade PowerBars. From the exquisite Mousse au Chocolat with Prâlines Roses to the survalist Moose Stew, the Joe Beef team push the limits of cuisine with inventive food for the kitchen--and that fall-out shelter.
Review Quote*"The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast , the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all.  It makes us believe that the future is shiny, bright, beautiful, delicious-and probably Québécois. This book will change your life." -Anthony Bourdain

"Were it not for this book, I would have no choice but to pack my belongings and move to Montreal. It is a beacon of light for the Joe Beefless." -Jimmy Kimmel

"Good god this book is a masterpiece." -Brooks Headley, chef/owner, Superiority Burger
 
"Lush, sumptuous, and so, so over the top, about everything. I just want to eat and cook and eat everything in this wondrous book, all at once and right now. This book is an emotional experience: laugh, cry, love, hate, you will do it all. Full of wild, mental, beautiful, inspiring dishes. I love it. It's a stunner like no other!!!" -Margot Henderson, chef/co-owner, Rochelle Canteen
 
"Joe Beef: Surviving the Apocalypse claims to be a book ‘about how to build things for yourself,' a claim it easily surpasses with its eclectic and easy prose. Frédéric, David, and Meredith show that any craft-cooking, carpentry, or creating a great conversation-can be a high art if it's approached with passion and resolve. This isn't a book about cooking, it's a book about living a full, rich life. And we think it's built well." -Kevin, Norm, Richard, Tom, and Roger, the gang from This Old House
 
"This book is so great that it even answers the question of why another cookbook. This is the book you need to survive, and with a huge grin on your face. At first it's the title that grabs you. By the time you have arrived at Cardinal Peaches, the both summer and winter pot au feu, and the pastry calf for Kidneys á la Monique, you are smitten. It seems that this is the book I have always wanted. Oeufs mayonnaise clinches it." -Jeremiah Tower
Biographical NoteFRÉDÉRIC MORIN and DAVID McMILLAN are co-owners/chefs of Joe Beef, Liverpool House, and Vin Papillon. Morin is a graduate of L'Ecole Hoteliere des Laurentides and a veteran of Montreal's dynamic Jean-Talon Market, Restaurant Toque, and Globe. McMillan worked as a chef at The Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France. They live in Montreal. MEREDITH ERICKSON is a freelance writer (and former Joe Beef waitress) whose work has appeared in various publications including The New York Times, Elle, and Lucky Peach. Currently collaborating on several books, Meredith splits her time between Montreal and London.