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The Art of Living According to Joe Beef: A Cookbook of Sorts
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The Art of Living According to Joe Beef: A Cookbook of Sorts

4.32 of 5 stars 4.32  ·  rating details  ·  172 ratings  ·  19 reviews
Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.

In The Art of Living According to Joe Beef, co-owners/chefs Frédé
Hardcover, 304 pages
Published October 11th 2011 by Ten Speed Press
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Hello beautiful, gorgeous, droolfest of a cookbook 'of sorts,' I love you.

This book is not just recipes to you, it's a about a philosophy and lifelong adoration of food.

If you eat, you will love this book even if you don't cook. I dare you not to salivate while reading.
I really wanted to like this cookbook but I just don't get it. Maybe I have to be Canadian. Maybe I have to be interested more in cuts of meat like rabbit and horse and other pets. Why not dog? Cat? Hey if it's meat these cheffie types think it's some kind of cool thing to eat it.

There was not one recipe in this cookbook that interested me. They said it was French food but I don't know French people who will batter and deep fry foie gras and serve it like the KFC monstrosity the "double-down" an
This book is gorgeous and it provides a great insight to the folks behind the restaurant. If I were headed to Montreal, had been to this restaurant, or was friends with the staff, I think I would have rated it higher. But as a cookbook, while the photographs are delicious, the instructions are clear, and the dishes sound amazing, I'm just not going to cook much of anything in this book, sadly. Which makes it great food porn, but not a great cookbook for me. I'm not squeamish, cooking meat is som ...more
An eccentric mix of Montreal history, autobiography and cookbook, "Joe Beef" is a testament to the love of food and the characters who gather in the kitchen to cook. The recipes are not for the faint of heart--35% whipping cream, butter, lard, suet, multiple eggs, pork--but so delicious. We prepared one, a traditional cake called Financier, and munched them with homemade chocolate mousse and Quebec strawberries. Paradise. Scattered among the traditional recipes are essays about the three restaur ...more
Feb 20, 2013 Asta rated it 5 of 5 stars
Shelves: 5-star
Joe Beef and Liverpool House are two of my favourite restaurants in Montreal so when I heard that Fred and David were putting out a cookbook I was excited.
This isn't really a cookbook, although there are plenty of fine recipes. This a food manifesto. This is a history of the making of a friendship a business partnership, the restaurants, and the neighbourhood. It's also a collection of thoughts about what makes a good meal, why Fred loves trains and why they, along with Martin Picard of Pied de
I didn't check this out for the recipes, so perhaps I am not this book's ideal reader - I was more interested in the writers' anecdotes about Montreal and building their dream restaurant(s) there. I found their style of writing too affected and self-consciously wacky to really enjoy (and intentionally or not, very reminiscent of David Chang) - so while they're probably nice enough people to talk to (and to have cook for you), they're a bit too irritating to spend much time with in print.

The pict
This is an amazing book, cookbook of sorts, including stories about train travel, Montreal, the good and the bad, east and west coast of Canada and food, glorious food. The recipes include classic Franch reductions, lots of meat, evaporated milk and Velveeta. Come on! How great is that?
I know I won't be making everything in this book, because there are some thing as a home cook that are just too much work for me (read: I am too damn lazy). But that is reason enough to visit the restaurant in Mon
What makes this books amazing is the stories that go along with the recipes. McMillan and Morin have a very unique sense of humour, and Erickson does a great job of making their stories come alive. Some of the recipes seem a little too much for a home cook (like the foie gras double down), but the instructions for all recipes are clear and concise. So far I've made the pulled pork, bbq sauce, and the banana bread. All three turned out great.
George Bieber
Great book for the professional chef. Might not interest the casual cook.
Interesting insight into a very unique restaurant group.
I did skim the train chapter, not too interested in that section.
Good photos and inspiring dishes!
3.5 stars. You have got to love meat to love this book and I have to say that I think that while the sausage martini makes my stomach lurch...I still really want to try it.

I also might try my hand at making my own absinthe!
Vuk Trifkovic
Perfect cookbook - great recipes, interesting personalities, good stories, polished photogray. This is 2nd excellent cookbook I got from Ten Speed Press...
Very fun book that even has the authors guide to Montreal. A generous book with lots of recipes I would love to make, but probably never will.
This book and this crew is amazing! Fun and taste before profit and fame. Just when I thought I was done copying recipes I found three more to add.
Dec 25, 2011 Mattazuma is currently reading it
More than just a cookbook. Very interesting so far. Recipes look really good, as well.
Zach Lorber
Amazing cookbook with lots of culinary commentary. Laughed out loud a lot!
Gorgeous book with great information! Love these guys!
Jan 11, 2012 Mary marked it as to-read
Shelves: food
David Lebovitz recommended
A pleasure to read.
Bob Boisvert
Bob Boisvert marked it as to-read
Mar 01, 2015
Isabelle Lord-Fortin
Isabelle Lord-Fortin marked it as to-read
Mar 01, 2015
L marked it as to-read
Feb 19, 2015
Cindy Dyson Eitelman
Cindy Dyson Eitelman marked it as to-read
Jan 20, 2015
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