The Art of Living According to Joe Beef by McMillan, David -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright 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 Joe Beef César Burdock Root Wine Cold Mulled Wine Making Your Own Absinthe

Chapter 8: Putting the “Beef” in Joe Beef

Strip Loin Steak Côte de Boeuf Zesty Italian Tartare Daube de Joues de Boeuf Chaude (Hot) Deviled Kidney and Hanger on Toast Filet de Boeuf: The Postmodern Offal! Beef Shank Stock Montreal Steak Spice Joe Beef Sauce Vin Rouge Onion Soup Sauce Gentleman Steak Sauce

Chapter 9: The Dessert Chariot

Marjolaine O + G’s Cardamom Banana Bread Ice Cream Base Financiers Panna Cotta Éclairs Merveilleux Chaud Froid de Pamplemousse au Romarin Montreal in Two Days

Acknowledgments About the Authors & Photographer Index

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