Au Pied de Cochon: The art of Martin Picard’s cookbook
When food writer M.F.K. Fisher wrote How to Cook a Wolf she was writing figuratively, about cuisine in times of austerity. There is neither rationing nor austerity in evidence in Au Pied de Cochon Sugar Shack, the encyclopedic new cookbook from Martin Picard, the soft-spoken maple syrup-whisperer and Québecois chef who cooks famously bombastic meals.
mmm Au Pied de Cochon. I ate there in September - Fois Gras stuff Pigs Foot. One of the best things I’ve ever had.