WINNER OF THE WORLD GOURMAND AWARD FOR BOOK OF THE YEAR 2012. This 386-page book dedicated to maple syrup offers 100 recipes by Martin Picard, 2000 photographs, a short story by Marc S guin, a journal describing life at the shack during the sugaring-off season, a technical chapter on harvesting maple water and the production and consumption of maple syrup, together with many illustrations by Tom Tassel. 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.
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