This is a book
about an exceptional product and about the encounter between a renown
chef and a rare and natural sugar. A cross between an art book and a
culinary encyclopedia, it is as unique as the international reputation
of the Au Pied de Cochon restaurant. Culinary research
intersects with tradition in this book which is as iconoclastic as
Martin Picard's world famous cuisine. Mixing genres and styles, just
like this chef does in his kitchen, the book offers a touch of
literature, a smattering of sexy images together with scientific
information and cutting-edge gastronomical research.
More than just another cookbook, this book wants to mark the passage of time. It describes an entire year in the restaurant, in sync with the rhythms of the seasons, from
the silences to the fiery outbursts in an internationally recognized
kitchen. It pays tribute to gastronomical and sugarmaking traditions,
intent on conserving them and passing them on. Maple syrup is as unique
and rare a product as truffles or caviar, and readers around the world will be introduced to the wide range of its qualities and use throughout history.