A new cookbook for these apocalyptic times from culinary adventurists and proprietors of Montreal's JOE BEEF--one of the world's most celebrated restaurants.

No one knows if, in fact, the end of the world is coming. But Meredith, David, and Fred believe readers must embrace the great food that is available to us before it happens--if it should happen--and know how to scavenge, salvage, and survive it as a culinarian in the possible aftermath. And so they've given us nearly 150 brand new recipes (nearly all illustrated with photographs), including one for soap. (Yes, soap.) But let's get back to the food which is, as always, spectacular. Here are recipes for Smoked Meat Croquettes and Muffuleta � la Fran�aise (a gloriously stuffed loaf p�t�, ham, Gruy�re, foie gras, and onion jam), for fancy pre-apocalypse Sunday dinners. A chapter is devoted to preserved foods for the cellar (or the bunker), from Hardtack (a.k.a. Prison Bread) and Pickled Eggs to Bag Potatoes and Beef Jerky. They show us how to survive gluten-free with Brazilian Jiu-Jitsu Twist and homemade PowerBars. From the exquisite Mousse au Chocolat with Pr�lines Roses to the survalist Moose Stew, the Joe Beef team push the limits of cuisine with inventive food for the kitchen--and that fall-out shelter.

� propos de l?auteur

FR�D�RIC MORIN and DAVID McMILLAN are co-owners/chefs of Joe Beef, Liverpool House, and Vin Papillon. Morin is a graduate of L'Ecole Hoteliere des Laurentides and a veteran of Montreal's dynamic Jean-Talon Market, Restaurant Toque, and Globe. McMillan worked as a chef at The Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France. They live in Montreal. MEREDITH ERICKSON is a freelance writer (and former Joe Beef waitress) whose work has appeared in various publications including The New York Times, Elle, and Lucky Peach. Currently collaborating on several books, Meredith splits her time between Montreal and London.

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