Meredith Erickson

David McMillan

Frédéric Morin

The owners of the Joe Beef restaurant offer a book of more than 125 recipes, engaging anecdotes, culinary history and more than 100 full-color photos.

A Cookbook of Sorts

The Art of Living According to Joe Beef

Frederic Morin

Another Cookbook of Sorts

Joe Beef : Surviving the Apocalypse

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with 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. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.

Joe Beef: Surviving the Apocalypse

Klong Prem prison, Thailand: the Bangkok Hilton, where 600 foreigners among the 12,000 inmates of this walled prison city also wait and rot. Among the tragic, ruthless and forgotten, one man resolves to do what no other has done: escape. This is the true story of Australian drug smuggler David McMillan's perilous break-out from Asia's most notorious prison. From his arrest at Don Muang airport, to awaiting trial inside Klong Prem, he provides an insight into the lives of the Australian, American, British and other Western prisoners as they are destroyed by disease, neglect and despair. Death is their only way out.Two weeks before a near-certain death sentence McMillan escaped, never to be seen in Thailand again.

The True Story of the Only Westerner Ever to Break Out of Thailand's Bangkok Hilton

Escape

Stephanie Mercier Voyer

Zev Rovine

The popularity of natural wine has taken the food and wine world by storm, and in this book, co-author Stephanie Mercier Voyer, chef David McMillan, wine importer Zev Rovine, and photographer Xavier Tera take readers on an immersive journey into the heart of natural winemaking. Part wine book, part cookbook, part road trip diary, Spilled: Stories & Recipes From Natural Winemakers brings readers beyond the vineyard and into the kitchens, cellars, and lives of 25 of the most influential natural winemakers in France and Italy. To truly understand natural wine, the authors knew they had to experience it firsthand. So they packed their bags and hit the road. From the limestone caves of the Loire to the sun-drenched hills of Sicily, they harvested grapes at dawn, slept in overbooked hotels and haunted castles, had kitchen dance parties, and stayed up late drinking, debating, and laughing. But no matter where the journey took them, each day ended the same way: gathered around a table, sharing meals and stories with the winemakers who are shaping the future of wine. The result is Spilled: Natural Winemakers Stories & Recipes—a book that blends intimate storytelling, evocative photography, and 34 home-cooked recipes straight from the winemakers’ tables. More than just a wine book or a cookbook, Spilled is a celebration of the human side of winemaking—the patience, passion, and occasional chaos behind every great bottle. The Winemakers and Their Recipes From simple countryside meals to deeply personal family dishes, these recipes capture the spirit of the natural wine world: unfiltered, vibrant, and meant to be shared. Highlights: Jean-Pierre Robinot’s French Veal Stew Kenjiro Kagami’s Nikujaga with Yuzu Kosho Athénaïs de Béru’s Whole Roasted Harvest Fish Patrick Bouju’s Braised Lamb Shank with Spelt Anders Frederik Steen & Anne Bruun Blauert’s Wild Mushroom Risotto Dario Prinčič’s Rabbit Biechi Elisabetta Foradori’s Zucchini Soup with Fresh Cheese Frank Cornelissen’s Tempura Artichoke Hearts Gabrio Bini’s Panelle with Spicy Caper Condiment

Spilled: Natural Winemakers Stories & Recipes

Klong Prem prison, Thailand. The “Bangkok Hilton”, where 600 foreigners among the 12,000 inmates of this walled prison city also wait and rot. Among the tragic, ruthless and forgotten, one man resolves to do what no other has done: escape. This is the true story of drug smuggler David McMillan’s perilous break-out from Asia’s most notorious prison. From his arrest at Don Muang airport, to awaiting trial inside Klong Prem, he provides an insight into the lives of the British, Australian, American and other Western prisoners as they are destroyed by disease, neglect and despair. Death is their only way out. Two weeks before a near-certain death sentence McMillan escapes, never to be seen in Thailand again.

The True Story of the Only Westerner Ever to Escape from Thailand's Bangkok Hilton

In this gripping prequel to ‘Escape’, drug smuggler-turned-bestselling author David McMillan starts from the beginning and tells how he made his first million dealing drugs by age 21. He details his plans to smuggle marijuana by Learjet, befriend drug-dealing pimps in Bangkok brothels and transport liquid heroin in glass statues. Learn the tricks of the smuggling trade as McMillan arms his couriers with dozens of passports that frustrate border guards for years.

'Living Fast' Redefined As Bangkok Hilton Escapee David Mcmillan Opens His Past As A Teenage Drug-Trafficker

Escape: The Past

Two weeks before a near-certain death sentence drug smuggler McMillan escapes from a high-security prison in Bangkok, never to be seen in Thailand again.

John O.S. Wilson

Barbara Casu

This book brings together academic work on contemporary issues in financial institutions and markets. The general theme is designed to allow for a wide range of topics, covering the diverse nature of academic enquiry in banking and finance. The contributions thus address a broad spectrum of contemporary issues including bank diversification and securitization activities; bank regulatory reforms and competition; the performance of mutual funds and alternative asset classes; role of liquidity in price discovery for credit derivatives; and the existence of the compass rose pattern within option contracts market. This book was originally published as a special issue of The European Journal of Finance.

Contemporary Issues in Financial Institutions and Markets

Since 1994 David McMillan has journeyed 21 times to the Chernobyl Exclusion Zone. Inspired by his teenage memories of Nevil Shute's On the Beach (1957), a disturbing vision of the world following nuclear war, McMillan found in Pripyat the embodiment of an irradiated city still standing but void of human life. As one of the first artists to gain access to "The Zone," McMillan initially explored the evacuated areas with few constraints and in solitude, save for an occasional scientist monitoring the effects of radioactivity. Returning year after year enabled him to revisit the sites of earlier photographs--sometimes fortuitously, sometimes by design--thereby bearing witness to the inexorable forces of nature as they reclaimed the abandoned communities. At times his unhurried approach to picture making led McMillan to look at unassuming subjects, which gave rise to engrossing compositions. Above all, his commitment has been to probe the relentless dichotomy between growth and decay in The Zone. 'When I first ventured to Chernobyl in 1994, the experience was thrilling and totally absorbing. I felt I had found a subject both inexhaustible and consequential. I wanted to make photographs describing something I hadn't seen before, which had the potential to be simultaneously beautiful and unsettling.' -David McMillan

Pripyat and the Chernobyl Exclusion Zone

Growth and Decay

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

David McMillan

Books

Your next favorite book is out there