VANCOUVER — Picard’s new self-published cookbook — Au Pied de Cochon Sugar Shack — is turning heads with its collection of recipes that include squirrel sushi.
“You have to understand: I’m a cook,” said Picard in an interview with the Vancouver Sun, while commenting on the sensationalism of some of his dishes.
“I love to taste things. It’s just very simple. I’m here to cook, to eat; to taste this is my nature. I maybe impress people a certain way, but I never try to provoke.”
This is the second cookbook from the Montreal chef, who is well known for his rustic, country fare cooking style at Au Pied de Cochon and Au Pied de Cochon Sugar Shack restos. Prior to opening his restaurants, Picard apprenticed at the three-Michelin-star Pierre Gagnaire restaurant in Paris, cooked at Le Cinq in the Georges V Hotel in Paris, and at Toque, a top-rated restaurant in Montreal.
The cookbook is a 380-page tome featuring illustrations, a guide to producing maple syrup, short stories and 100-plus recipes, ranging from familiar desserts to fusion foods.
