The maestro of maple, Martin Picard, has put out another extravagant book as a paean to Quebec cooking and ingredients. The chef-owner of the Plateau’s Au Pied de Cochon opened a sugar shack out in St-Benoît de Mirabel a few years back that showed the world that top-notch backwoods cuisine is possible. It’s easy to assume the book will revel in porcine excess, given Picard’s reputation to maintain. Sure, there’s a lusty, apocalyptic sugar shack story, and recipes for Confederation beaver (including foie gras, of course), but the book is also very technical and informative about the maple syrup making process. There are clear, step-by-step, well-photographed instructions on what you’re likely to attempt, such as maple macaroons, salmon jerky (if you’ve a convection oven), duck drumsticks, marshmallow cookies, and so much more if you’ve got a bit of gumption and love of maple. If necessary, mix up a maple daiquiri first for courage.
Au Pied de Cochon Sugar Shack
by Martin Picard, $69.99