The Art of Living According to Joe Beef PDF
Preview The Art of Living According to Joe Beef
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 Text copyright © 2011 by Meredith Erickson, Frédéric Morin, and David McMillan Foreword copyright © 2011 by David Chang Photographs copyright © 2011 by Jennifer May Illustrations copyright © 2011 by Frédéric Morin All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Grateful acknowledgment is made to Labour/Le Travailleur for permission to use an excerpt from Joe Beef of Montreal: Working Class Culture and the Tavern, 1869–1889 by Peter DeLottinville (Labour/Le Travailleur, 8/9, Autumn/Spring, 1981–1982, 9–40). Reprinted by permission of Labour/Le Travailleur. Grateful acknowledgment is made to the following for permission to reprint previously published material: Exporail, the Canadian Railway Museum: train illustrations, 3.1; dining car menus, 3.2; and Canadian Pacific logo, ack.1. Reprinted by permission of Exporail, the Canadian Railway Museum. McCord Museum: photographs and maps of Joe Beef’s Canteen (M995X.5.35.4), itr.1 and 2.1; Joe Beef of Montreal (UAPT5014), itr.2; City of Montreal (M4824), 2.2; Molson’s Brewery beer cart (VIEW-8753), 3.3; and A New Map of the Province of Quebec (M3683), 4.1. Reprinted by permission of the McCord Museum. All photographs are by Jennifer May with the exception of those noted here: 1.1 (left), 1.2 (left), 2.3, 2.4 (row 1 center and right, row 2 left and center, row 3 left, row 4 left and center), 2.5, and 7.1 by David McMillan; 1.3 (left) by Meredith Erickson; 2.6 by Marie-Claude St-Pierre; 2.7 by Doris McMillan; 4.1 and 7.2 by Chris Snow; 5.1 by Frédéric Morin; 5.2 by Melanie Henault-Tessier; 7.3 by Eric Deguire; and end sheets from a painting by Peter Hoffer. Library of Congress Cataloging-in-Publication Data is on file with the publisher. eISBN: 978-1-60774077-3 v3.1 CONTENTS Foreword by David Chang Introduction Joe Beef of Montreal CHAPTER 1 Building a Tiny Restaurant in the Middle of Nowhere Foie Gras Parfait with Madeira Jelly Marrowbones Cultivateur Spaghetti Homard-Lobster Oeufs en Pot Scallops with Pulled Pork Arctic Char for Two with Gulf of St. Lawrence Snow Crab Foie Gras Breakfast Sandwich Schnitzel of Pork Pojarsky de Veau Lièvre à la Royale Lamb Paloise CHAPTER 2 The Builders, the Brewers, the Bankers, and the Gangsters Lamb Shoulder for Two, Condimint Oeufs en Gelée Duck Steak au Poivre Pâté en Croûte Blanquette de Veau aux Chicons Filet de Cheval à Cheval Pieds-Paquets with Sauce Charcutière Brochette de Lapin aux Pruneaux Profiteroles de Chèvre et Céleri, Purée de Tomates et Persil, R.I.P. Nicolas Jongleux Veal Liver Brisket Turbot au Vermouth de Chambéry Époisses de Bourgogne à l’Echalote CHAPTER 3 Trains! Fred’s Top Canadian Train Itineraries Le Grand Setup de Caviar Tiny Sausage Links Canard et Saucisse Dining Car Calf Liver Pork Fish Sticks Box of Pullman Loaf Peameal Bacon Chicken Jalfrezi Beer Cheese Lentils Like Baked Beans New England Clam Chowder CHAPTER 4 The Seaway Snack Bar Hot Oysters on the Radio Oysters #37 Mouclade Squid Stuffed with Lobster Smelt Mayonnaise Whelks with Escargot Butter Steamers Smorgasbord Black Pepper Crème Fraîche Cucumber Salad Dill Butter Smoked Mackerel or Rainbow Trout Maple Smoked Kamouraska Eel Pickled Eggs with Celery and Horseradish Char Tartare Aquavit Onions Cured Char with Gin Nova Scotian “Salmon” Gundy Potato Salad with Cider Vinegar and Shallot Smoked West Coast Oysters Smoked Sturgeon and Scallops Razor Clams Video Lottery Terminal, aka Clams Casino Cornflake Eel Nuggets Baked Common Crab Mackerel Benedict CHAPTER 5 The Smoker Building Your Own Smoker The Hot Délicieux Sandwich Smoked Baby Back Ribs Good Fries Liverpool House Rabbit Sausage Porchetta alla Joe Beef Preserved Stone Fruits Smoked Cheddar with Doughnuts Tall Tales, Taste, and a Few Theories Éclair Velveeta Ricotta Gnocchi with Rich and Tasty Red Sauce Joe Beef Double Down Chicken Skin Jus Chicken Skin Tacos Purée de Fines Herbes Mustard BBQ Sauce An Easy Hollandaise Sour Crudités Truffled Eggs with Everything Biscuits and Watercress Purée de Pommes de Terre Polenta CHAPTER 6 Building a Garden in a Crack Den Parc Vinet Salad Pickled Rhubarb Salade d’Endive Bagna Càuda and Aioli Jerusalem Artichokes with Ketchup Apple Vinny Cider Turnips Carrots with Honey Baked Mushrooms with New (or Old!) Garlic Herbes Salées Kale for a Hangover Cauliflower Gratin Spring Beets Petits Farcis CHAPTER 7 A Word on Booze The Vijay Singh Roman Coke Sausage Martini The Master Cleanse Gin ’n’ Jews Bock Tomate Robert Roy The Raw Beef
Description:The list of books you might like
