“[Anthony] Bourdain writes that Picard is one of the few independent chefs who buck trends and cook what they like to eat. Bourdain also says the chef’s particular genius is that he had ‘the impeccable sense and timing to realize that now, right now, is the perfect time to give the world of fine dining the middle finger.’ Indeed, Picard appears nearly naked in the cookbook but for a togalike cloth… It’s his version of ‘food porn’, but Picard is really thumbing his nose at the trendy restaurants that started using nearly naked women as a table upon which to serve sushi.”

“Au Pied de Cochon… [is] the Quebec-cuisine brasserie that has become an international temple of nose-to-tail eating thanks in part to such frequent pilgrims as TV chef Anthony Bourdain.”

“Picard knows that the act of cooking, eating and living are to be celebrated in a deliberate and wholly conscious manner, which means this book is not for the faint of heart: Bold photos, artwork that defies description, and deliberate style that can either make you cringe of bring out your inner caveman.”

“When this cookbook from Martin Picard’s superb restaurant, Au Pied de Cochon in Montreal, first appeared two years ago, it was self-published. Why? …it encapsulated the absolute and unwavering certainty in a specific approach to food and to life that would have been watered down by any corporate involvement. …Fast forward two years and the book has been re-released in paperback… To [D&M’s] credit, it is fundamentally unchanged and remains a testament to the strength of Martin Picard’s convictions. …You probably won’t cook any of the recipes in this book. …You should, however, buy this book. It’s a necessary luxury, just like that extra slice of foie gras.”

“This book is a recounting of the wild story of how Au Pied de Cochon got its start, tales of his loyal staff and Picard’s vision. It tells of his belief in the slow food movement, and a caring and respect for where all ingredients come from. …The book has 600 photos and 50 original quirky drawings which indicate the fun and joy in this culinary genius’s approach to fine cuisine – even through much of it is eaten with your hands.”

“[Au Pied de Cochon is] more of a work of art than a collection of recipes. …the book is a wonderful distillation of the spirit of the place.”

“This is no ordinary cookbook. This is a paint-splattered, memoir-crammed, photo collage- ode to the love of food, friends, and the great art of running a restaurant that is truly, courageously unique. If you don't know of Au Pied du Cochon and can't make it to Montreal anytime soon, you can easily become acquainted with owner and head chef Martin Picard by turning the pages of this paper beauty. … the joy and authenticity of this remarkable eatery translate colourfully to the page. Simply looking through this book is an inspirational act.”

“Throw your calorie counters out the window for this book… and be ready for recipes that are decidedly on the decadent side. Au Pied de Cochon, for those not familiar, is one of the most popular restaurants in Montreal. But it is more than simply a restaurant, it is also a cultural landmark where people go for the best in food, and an atmosphere that reminds one of a non-stop party. …With many amusing cartoon images as well, the book celebrates the irreverent style of the restaurant…”

“Au Pied de Cochon… is no ordinary cookbook. With recipes such as Foie Gras Stuffed Pigs’ Feet, this book is not for the faint of heart, but it sure to be of great interested to the bold eaters among us. The humorous, cartoon-illustrated tome… is as unique and original as the chef himself. A must-have for all culinary adventures.”

“If we could vote for art book of the year we would give the honour to a cookbook. Montreal chef Martin Picard may be a celebrity for his macho-gastro style, but his book is an attention grabber all on its own.”