That's How It Happened

Labels: chacarron

The new Au Pied De Cochon cookbook is the publishing sensation of the year according to the NYT, eGullet, Gourmet, and all food-bloggers everywhere. The GF and I ate at the restaurant last year, almost by chance, and it was sensational. It's cooking from a similar mindset to Anthony Bourdain, and Fergus Henderson: meaty, traditional, and utterly inspiring. The signature dish is a foie-gras poutine, french fries, with gravy, and a huge hunk of foie-gras. Unfortunately the book is completely sold-out until February.