Paperback: 192 pages
Publisher: Douglas & McIntyre; 1 edition (September 1, 2008)
Product Dimensions: 12.5 x 9.2 x 0.6 inches
Shipping Weight: 2.6 pounds
Average Customer Review: 4.4 out of 5 stars See all reviews (17 customer reviews)
Best Sellers Rank: #1,012,336 in Books (See Top 100 in Books) #72 in Books > Cookbooks, Food & Wine > Regional & International > Canadian #561 in Books > Travel > Food, Lodging & Transportation > Dining #607 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat & Game > Meats
The book is a heavy, plastic laminated paperback, printed on heavy glossy paper stock. It measures 12.5" high and 9.25" wide and contains 192 pages. Illustrated both in black and white and color. The size alone, makes it a difficult book to keep upright on a bookshelf without adequate height and support. The title translates to "At the pig foot". It is primarily a cookbook with lots of commentary on his restaurant and his recipes. If you fall into one or more of the following categories, I would give serious consideration to NOT acquiring the book: member of PETA, believes that chickens and ducks should run "free", cannot contemplate preparing much less eating innards and internal organs (other than steaks and chops), cannot imagine preparing and eating strange parts of animals (mostly pigs) such as their head, tails, ears, stomach, blood, feet and hooves, do not appreciate black or near ghoulish humor, believes that force feeding ducks and geese is (wrong, bad, immoral, unethical), cuts every bit of fat off their meat as "bad for you", abhors the use of lard and butter as being "unhealthy", are a vegetarian. For you - STAY AWAY. For the remainder, read on. The recipes and illustrations center around Martin Picard's restaurant of the same name in Montreal, Canada where I have personally eaten. The restaurant is unpretentious to the extreme. There is not even a sign anywhere outside with the name of the restaurant. There is just a door with the address on it. Inside, there is a long bar, an open kitchen, and tables with no tablecloths (just plain wood tops). His main ingredient that he uses in lots of his dishes (and his book) is slices of foie gras, fattened goose or duck liver, that he puts in near everything including french fry gravy, a pizza and a hamburger among others.
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