Joe Beef: Surviving the Apocalypse

A Boston Globe, Houston Chronicle, Chicago Tribune, The New Yorker, Epicurious, and Munchies Best Cookbook of the Year

“There is an exciting, punk-rock aspirational hippie vibe to every page. . . . This sort of cooking is a way of life.”—The New York Times

“The first ‘Joe Beef’ cookbook, from Montreal chefs Morin and McMillan is, perhaps, my favorite cookbook of all time. It has more recipes, it’s quirkier while also being a little more even-tempered, and it’s longer, which means you get to live in their world of Québécois mayhem a bit longer.”—The Houston Chronicle

“Quebecois chefs McMillan and Morin are still at it. . . . The ‘Apocalypse’ of the title is a vague and compelling creative conceit: everything is ending, so why not make a towering savory confection of smoked whitefish salad garlanded with pastry swans?”—The New Yorker

“It may not be the book you’ll cook from the most (or maybe it will), but it might be the one you’ll love the best.”—The Boston Globe

“This latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois.”—Anthony Bourdain

“A superb sophomore cookbook [that] explores deeper, darker thoughts about our current moment. . . . Plus you can pin the stunning 16-page fold-out aspirational apocalyptic pantry guide to the wall of your bunker.”—Chicago Tribune

“Were it not for this book, I would have no choice but to pack my belongings and move to Montreal. It is a beacon of light for the Joe Beefless.”—Jimmy Kimmel

“A rambunctious treatise on culinary maximalism in the face of a tempestuous political climate.”—Eater

“Darkly humored and deeply entertaining.”—Food & Wine

“A quirky, charming culinary journal of sorts with recipes. . . . A theatrical book that in some ways mimics what it’s like to step into the celebrated restaurant on Rue Notre Dame in Montreal’s Little Burgundy.”—Taste

“A book for every lover of food and life.”—The Sunday Telegraph

“Like their first cookbook did seven years [ago], this one upends the genre. More than a series of recipes and anecdotes, it’s a biography of obsessions, a history lesson, a manifesto, and an entertainment that swerves into mixed martial arts and PBS television.”—Bloomberg

“This is the book you need to survive, and with a huge grin on your face. . . . It seems that this is the book I have always wanted. Oeufs mayonnaise clinches it.”—Jeremiah Tower