Joe Beef Foie Gras Double Down Mind of a Chef
See a Problem?
Thanks for telling us about the problem.
Friend Reviews
Reader Q&A
Be the first to ask a question about The Art of Living According to Joe Beef
Community Reviews
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.
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.
...more
This book doesn't just make you want to cook ancien cuisine, or to go and eat at Joe Beef, it makes you wish you lived in Montreal, it makes you wish your neighbourhood had a restaurant like Joe Beef, it makes you wish you ran a restaurant like Joe Beef, and God Willing,
As epic, meaty, and unpretentiously profound as the legend surrounding Joe Beef suggests it would be. There is an earnestness to the way Morin and McMillan approach hospitality which, when combined with the goods, is addictive.This book doesn't just make you want to cook ancien cuisine, or to go and eat at Joe Beef, it makes you wish you lived in Montreal, it makes you wish your neighbourhood had a restaurant like Joe Beef, it makes you wish you ran a restaurant like Joe Beef, and God Willing, one day I will.
...more
From a cookbook perspective - these are not dishes I would ever make at home. Even the ones I thought - Oh, I love duck, I've made duck, let's see what this is....nope, nope and nope.
From a book perspective it was a fun read. There's a lot of information and background on the chefs, their staff, the place(s) where they have decided to set up shop. I just wish it were something I'd actually want to play around with. I'm sure the food of Joe Beef is AMAZING if you go there and eat it.
From a cookbook perspective - these are not dishes I would ever make at home. Even the ones I thought - Oh, I love duck, I've made duck, let's see what this is....nope, nope and nope.
From a book perspective it was a fun read. There's a lot of information and background on the chefs, their staff, the place(s) where they have decided to set up shop. I just wish it were something I'd actually want to play around with. ...more
I made lentils like baked beans, plum jam, cider turnips, and kale for a hangover. All delicious. Looking forward to trying some of the desserts and the charcuterie. Probably will not cook horse or rabbit at home, but no judgment.
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
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" and then pour maple syrup on it. Yes, it's as gross as that sounds but not nearly as bad as the horse steak.
No one in this country (unless they are sickos) is going to be eating a freaking horse and to be fair they say so in the book but I guess they think it makes them hipper than everyone in the US who loves their horses and other pets and won't eat them. Horses are not raised to be food (not even in Canada)so yes that does mean when they get horse meat they are eating a poor creature that met a terrible and undignified end. As a horse owner and lover of horses, when I came upon this recipe I just went - ok - that's it for me. They lost me. As I continued to read the book I found the chefs David and Fred even more insufferable with every page.
I don't think people who drink excessively are cool (especially anyone over the age of 23). I don't think people who have no regard for health and don't respect their customers are groovy and fun. I'm just not into having some dude who is big as a grizzly bear swearing at me or having some waitress tell me that the restaurant may not be right for me because they don't have printed menus and I have to read the menu off the chalkboard.
I find all of that pretentious. And comments from David Chang from momofuku only reinforced this opinion in the Forward of the book. I guess he likes to eat and drink excessively (and from looking at these fat guys that's easy to pick up on) but that's not how I enjoy my life or my food.
It's all trying to hard. The fact that David Chang says its NOT trying too hard means it is. Saying the guys (David & Fred) don't want to work (they make a point of saying they only want to work three or four days a week, I guess so they can be drunk the rest of the time - hell all the time, they drink at work)is a way of being all so above it all. They disisn't have a have a decorator for the restaurant (and it looks it), they have a bison head in the bathroom with a remote control fart machine that they use when people go in there. Yeah, ok, that sounds like forty year old frat boys.
But the food is what really turned me off. It's ugly and cooked to death if it's cooked at all. It's meat, meat, meat with a side of meat. It's foie gras and maple syrup. Foie gras and everything practically. Bone marrow and foie gras and horse and the Easter Bunny and everything that you ever thought was charming and gentle and sweet and cute ending up dead and bloody on your plate. And when your stomach is turning they offer you a "sausage martini" with a Vienna sausage in it. Excuse me while I hurl. I don't want to drink meat.
I cannot imagine eating at Joe Beef and their so called "Art of Living" sounds like nothing more than being drunk, fat, rude, liking trains and eating anything that can be thrown on a plate.
I'm no hippie vegetarian (though I was once so let that color the pot-shots fans of this book and place will take at me)but this is not the way I am ever going to cook (building my own smoker? for real? why I can't I buy one? does it make me cooler and more hip to build one? let me get out my welder - I so want to be like them - will I have to be drunk too?) and I do not want to join the meat club that includes eating pets.
I'm returning this to Amazon, I disliked it that much. I was really interested because I like some of the food that David Chang has at momofuku and he said this was his favorite restaurant. Obviously he's into this hip-chef-rude-guy thing (like mentioning in his Forward how "hot" all the servers at Joe Beef are - excuse me, grow the hell up - you don't have servers in NYC that are hot? You don't surf internet porn like every guy in the world? What exactly does this have to do with the food and restaurant? That some porky married guys (fathers in fact) hired some hotties like all places in urban areas do, duh.)
You know the funny thing is I think there are only five or six recipes for beef in the whole freaking cookbook at a place called "Joe Beef" (it is named after a real person who had a tavern in Montreal in the 19th century). I mean WTF? Where's the beef?
I found some of the stories somewhat interesting but don't need them in a cookbook. I don't care about the chefs interests. So they like trains. They like to drink. The Irish fattie wants to pour wine into his eyeballs. They like flea markets. (I know they are married to women but they sound like a couple - antiquing and wine-tasting weekend anyone?) Whatever. The food is ugly, gross and ridiculous.
The entire experience made me want to eat salad and to curl up with my cat. Not to eat her.
...more 
The pict
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 pictures are beautiful, though.
...more
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 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 Cochon, are the hard-core carnivores of North American cuisine. ...more
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 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 Montreal. ...more
Very enjoyable book about the genesis of the Montreal restaurant "Joe Beef". Including recipes from the restaurant, itineraries in Montreal, and the importance of getting the best products for the restaurant.
...more
I also might try my hand at making my own absinthe!
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!
News & Interviews
Welcome back. Just a moment while we sign you in to your Goodreads account.
Source: https://www.goodreads.com/book/show/10318084-the-art-of-living-according-to-joe-beef
0 Response to "Joe Beef Foie Gras Double Down Mind of a Chef"
Post a Comment