Book, Cookbook, Joe Beef The Art Of Living According to Joe Beef, Chefs, David McMillan, Frederic Morin, Meredith Erickson, Joe Beef, Liverpool House, McKiernan Luncheonette, Montreal, Quebec, Canada, French, Wine List, Where to eat in Montreal, chef’s recommendations, smoker, Little Burgundy, H3J 1N6, Chef Recommendations, Wine to drink, what to drink, Natural Wine, Local, Insider Recommendations
What
The debut cookbook from Montreal chefs Frédéric Morin and David McMillan (Joe Beef, Liverpool House and McKiernan Luncheonette), and co-writer Meredith Erickson.
Why
This book has everything from recipes to personal anecdotes to tips on how to build a a backyard smoker. As David Chang says in the forward, “My favorite restaurant in the world is Joe Beef. I don’t think anyone can replicate what these guys do. But it’s worth trying.”
Cookbook: The Art Of Living According To Joe Beef
October 4, 2011
JOE BEEF
Little Burgundy
Steak / Seafood
2491 Notre Dame Ouest
Montreal, QC H3J 1N6 (view map)
T: 514.935.6504 (make a reservation)
Website:
Hours:
Tue - Sat: 6:30pm - close
LIVERPOOL HOUSE
Little Burgundy
Steak / Seafood
2501 Rue Notre-Dame West
Montreal, QC H3J 1N6 (view map)
T: 514.313.6049 (make a reservation)
Website:
Hours:
Tue - Sat: 6:30pm until close
MCKIERNAN LUNCHEONETTE
2485 Notre-Dame West
Montreal, QC H3J 1N6 (view map)
T: 514.759.6677
Website:
Hours:
Tue - Sat: 11am - 3pm
Wed - Sat: 6:30pm - close
Cookbooks
- The Art Of Living According To Joe Beef [buy it]
Recommendations
David McMillan and Frédéric Morin’s recommendations on where to eat and drink in Montreal, New York, Portland (ME), Miami, Fort Lauderdale and Paris.
Share
David McMillan, Frédéric Morin & Meredith Erickson
Photo Credit: Jennifer May
Q & A with Chef / Author David McMillan
Q. Your new book, The Art of Living According to Joe Beef, has been described as “not your ordinary cookbook.” So, what can we expect?
A. It’s a masculine kind of guide to food, with over 135 different recipes. But it’s also like our guide to drinking wine, our guide to building a garden, we talk about train travel and oysters.
We talk about the last 20 years of our lives, working in Montreal and we summed up, in one book, the lifestyle that we somewhat lead.
Q. So it’s like your life story?
A. It is very personal. A few people have said to us ‘are you sure about that, it seems really personal to you?’ I don’t know, we’re not writers, we just wrote what we thought. I have opinions about wine and drinks and stuff like that.
David’s Thoughts On...
Martinis
There are two martinis... there is gin and there is vodka. There is no green apple or chocolate or all that shit. Guys should never be caught dead drinking cranberry fucking juice. Unless you’re fucking sick, you don’t order cranberry vodka at a bar, in my book!
Wine
Not all wine is good. Paying $68 for a bottle of wine from Oregon, that some pretty boy’s daddy bought him a winery 10 years ago and now he’s charging $68. For $68, I can drink wine that’s been fathers’ and sons’ wineries in Burgundy. I can drink wine from the same plot that was designated 1500 years ago, for the same amount of money.
The Classics
Levi’s are the coolest jeans. There are other jeans, but the jeans you bought last year may not be so cool this year. Levi’s are Levi’s and you’re always going to have Levi’s, Converse, Vans, your favorite t-shirt, shit like that.
You can’t go wrong with Chablis. It’s always going to look good, it’s always going to be delicious, it always has been.
Nose-To-Tail Cooking
Everybody is cooking nose-to-tail eating. But you know what? I fucking hate eating cheeks and jowls and stews. We use the whole animal too, we’ve been doing it for 20 years, but I’m not going to get a tattoo of a pig on my forearm.
Foie Gras
People only eat foie gras in Quebec at Christmas. They don’t have it on the menu twelve months a year, it doesn’t make any sense. What we do in Canada is raise foie gras. We make it and we sell it to the US, because in July a hundred restaurants in Las Vegas and Los Angeles will be serving foie gras. Eating foie gras in July? That is ridiculous!
Traveling Chefs
We’re doing all the media for the book now. They want you to go to San Francisco; they want you to to cook in L.A.; they want you to do a dinner in Philadelphia. Dude, does anyone want me to stay in my restaurant? Why do all chefs, the second they get a little bit of fame, turn into guys in jets. You see more chefs in airports, than in their restaurants.
Didn’t we all go into this because we wanted to be close to the guys that make honey? To the farmers and fishermen? And isn’t it all our dreams to have a garden in the back of our restaurant?
Recommendations
Find | Books
Wine Books | Alice Feiring’s Naked Wine
Her new book on natural wine. More people have to get this message out. It’s just basic for everybody to understand -- drink small farmer wine.
You go to these restaurants and the chef is paying attention to the carrots, the onion, the garlic, the oil, the pork, the sustainable fish and then they have fucking Penfolds on the wine list. It’s a giant mistake. Chefs are forgetting that it’s the whole deal.
[See details.]
CookBooks That Inspire You
Paul Bocuse’s La Cuisine Du Marche
It’s next to my bed, and next to Fred’s as well. It’s just solid. Big guy, masculine, cooking the classics. We work everyday and we haven’t gone through the repertoire yet. It’s the last book of the craft of cooking and even today, it’s still super fresh.
Alain Chapel’s La Cuisine
We still look to Alain Chapel a lot. La Cuisine is all about bourgeois cooking, which is what we do. The veal chops with cream and morel and ham, that’s bourgeois. Grilled veal chops with olive oil, that’s Italian. Sauteed veal chops with potatoes and French-turned mushrooms, that’s French cooking... double luxury ingredients.
[See details.]
Eat | New York
Minetta Tavern | Food at The Breslin
Photo Credit: Loozrboy [flickr] | The Breslin
Chefs Doing Great Work | Riad Nasr at Minetta Tavern
We were just in New York and I did see the best chef in New York City at Union Square Greenmarket. I’m walking through the market and the only chef I see with dirty jeans, a striped bass t-shirt and his plastic basket is Riad Nasr.
Riad has one book, no press, no Twitter, no website, no nothing. At Minetta Tavern, I had text book, perfect French food and wine that blew my socks off. It was the best meal I’ve had in ten years.
The deep fried poached egg at The Spotted Pig | The Breslin
Photographs courtesy of The Spotted Pig | The Breslin
Chefs Doing Great Work | April Bloomfield
The Spotted Pig, The Breslin and John Dory -- she’s the real deal.
[See details.]
Eat | Montreal
Where Are You Eating | Nora Gray
Southern Italian cooking, right near Joe Beef and Liverpool House in the Little Burgundy neighborhood. They are two of our kids that left with our blessing and opened it. Ryan Gray and Emma Cardarelli are very, very good. In Montreal right now, that’s the place.
[See details.]
Drink | Wine
What Are You Drinking | Lapiere Morgon Beaujolais Cru
Morgon... classic wines, like the jeans that I’m wearing and the Vans that are on my feet. Morgon from Lapierre -- I’ll drink this for the rest of my life, and I drink three bottles a week, as I have for ten years. Any vintage, it’s the beer of wine.
[See details.]
Recommendations
More recommendations from David McMillan and Frédéric Morin for where to eat and drink in Montreal, New York, Portland (ME), Miami, Fort Lauderdale and Paris.
Recipes From The book
Recipes From The Restaurant
City Guides
- Montreal, QC: Online | Downloadable PDF