One almost wonders how people so irreverent about food could produce it so well and with such respect for their ingredients.
At their Montreal restaurant Joe Beef, Morin and McMillan are renowned for phenomenally good food, rooted in Quebecois ingredients and traditions but not bound by them, borrowing from all sorts of influences without ever seeming anything less than inspired and humble.
Here, in their second book, the chefs—who are as likely to extoll the virtues of local potato chip brands as they are an artisan cheese or an heirloom berry, yet scorn none of these things—offer a liberating collection of dishes that range from a simple ketchup to smoked meat croquettes, artichokes bravas, lobster curry with marrow pilaf, and a corn doughnut. Fun and smart and worthwhile.
Color photographs throughout. Hardcover.