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Frederic Morin - Joe Beef: Surviving the Apocalypse, Another Cookbook of Sorts

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A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award-nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef.
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 Quebecois. This book will change your life. --Anthony Bourdain
Its 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 McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, theyre back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Daves acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu--alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.
Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for 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
Filled with recipes, reflections, and ramblings, in this book youll find chapters devoted to the Quebecois tradition of celebrating Christmas in July, the magic of public television, and Fred and Daves unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner.
Whether youre holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living--or at least surviving--in style.

Frederic Morin: author's other books


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ALSO BY FRDRIC MORIN DAVID McMILLAN AND MEREDITH ERICKSON The Art of Living - photo 1
ALSO BY FRDRIC MORIN, DAVID McMILLAN, AND MEREDITH ERICKSON
The Art of Living According to Joe Beef: A Cookbook of Sorts
THIS IS A BORZOI BOOK PUBLISHED BY ALFRED A KNOPF Copyright 2018 by Frdric - photo 2
THIS IS A BORZOI BOOK PUBLISHED BY ALFRED A KNOPF Copyright 2018 by Frdric - photo 3

THIS IS A BORZOI BOOK

PUBLISHED BY ALFRED A. KNOPF

Copyright 2018 by Frdric Morin, David McMillan, and Meredith Erickson

All rights reserved. Published in the United States by Alfred A. Knopf, a division of Penguin Random House LLC, New York. Simultaneously published in Canada by Appetite by Random House, a division of Penguin Random House Canada, Limited, Toronto.

www.aaknopf.com

Knopf, Borzoi Books, and the colophon are registered trademarks of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data

Names: Morin, Frdric, [date] author. | McMillan, David, [date] author. | Erickson, Meredith, [date] author.

Title: Joe Beef : surviving the apocalypse : another cookbook of sorts / Frdric Morin, David McMillan, and Meredith Erickson.

Description: First edition. | New York : Alfred A. Knopf, 2018. | This is a Borzoi Book. | Includes bibliographical references and index.

Identifiers: LCCN 2018004088 | ISBN 9781524732301 (alk. paper) | ISBN 9781524732318 (ebook)

Subjects: LCSH: Cooking, French-Canadian. | Joe Beef (Restaurant) | Montreal (Quebec)Social life and customs. | LCGFT: Cookbooks.

Classification: LCC TX715.6 .M366 2018 | DDC 641.59/2114dc23 LC record available at https://lccn.loc.gov/2018004088

Ebook ISBN9781524732318

Cover photograph by Jennifer May

Cover design by Stephanie Ross

Copyediting and recipe testing by Kendra McKnight

Food styling by Jennifer May, Meredith Erickson, Frdric Morin, Marco Frappier, and David McMillan

Some of the recipes in this book include raw eggs, meat, or fish. When these foods are consumed raw, there is always the risk that bacteria, which is killed by proper cooking, may be present. For this reason, when serving these foods raw, always buy certified salmonella-free eggs and the freshest meat and fish available from a reliable grocer, storing them in the refrigerator until they are served. Because of the health risks associated with the consumption of bacteria that can be present in raw eggs, meat, and fish, these foods should not be consumed by infants, small children, pregnant women, the elderly, or any persons who may be immunocompromised. The author and publisher expressly disclaim responsibility for any adverse effects that may result from the use or application of the recipes and information contained in this book.

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This book is dedicated in loving memory to Anthony Bourdain and John Bil, qui dort dne.
F&D&M
Contents Prologue - photo 4
Contents Prologue - photo 5
Contents

Prologue I love restaurants Everything about them Alwa - photo 6

Prologue

I love restaurants Everything about them Always have A restaurant is both a - photo 7

I love restaurants Everything about them Always have A restaurant is both a - photo 8

I love restaurants. Everything about them. Always have.

A restaurant is both a superficial and deeply profound experience. Restaurants can leave an existential mark on your life, though youre essentially just sitting down to eat food and drink booze.

A restaurant is built on a foundation of broken hearts, failed relationships, trips to the hardware store, the clinic, extended credit, and the goodwill of people who care about you. Writing a book and building a restaurant are deeply personal acts. They require everything of you, your passion and your spirit. You can meander in fits and starts for months, years even, down the wrong path, all to get to the right one. Books and restaurants, the best ones in my estimation, are built on unworkable rewrites and failed ideas, and let me tell you: that body count is high.

Writing a book or opening a restaurant can make you lose your mind.

Until you havent.

And then it clicks. And thats Day 1. Thats where you start.

Building and then maintaining a restaurant is about loyalty. And this is why Joe Beef thrives. Because it is a deeply personal restaurant. That is not to say the food made in this tiny French restaurant isnt technically on point (it is) or that the old cottage influence of Maine or Gasp wont fill you with nostalgia (it will), or that the care of the staff doesnt enchant you (it does).

The attraction to Joe Beef is due to its authenticity. You cannot bullshit people with an inauthentic voice or cooking. Well, you can. But it wont last.

Deeply personal is the beginning and the end of Fred and Davids playbook.

The point of a prologue is to make overarching sense of the chapter - photo 9
The point of a prologue is to make overarching sense of the chapters to lay - photo 10

The point of a prologue is to make overarching sense of the chapters to lay - photo 11

The point of a prologue is to make overarching sense of the chapters, to lay out the sequence of what youre about to read. To pop the hood and preview whats inside. But Im not going to do that. Because this book is simply about where we are now.

Surviving the Apocalypse was a theme we dreamt up in 2014. Were well aware there have been a few instances (some extreme weather, more-than-extreme election[s]) over the last couple of years when it seemed survivalism and talk of impending doom had jumped the shark. The cars were packed and the hazmat suits taped shut. The zeitgeist seemed to be closing in on us. Maybe the world was actually going to end. But this book was never about the headline.

This book is about how to build things for yourself.

This book is about how to make it on your own.

We dont expect anyone to build a trout pond that doesnt work, like our pond at Joe Beef. Or to create your own makeshift cellar to house thirty-one bunker-friendly foods (though it would be prudent). But maybe youll write a poem about the Laurentians. Or make wine in a YETI cooler. Or cook up a pot-au-feu in the autumn for your girlfriend, and then a baby for the spring.

We set out to write a book about shutting out the noise, because that was the problem in our own lives. We vowed there would be fewer recipes than in our first book (

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