The chef and staff of Montreal's Au Pied de Cochon wrote their new cookbook over two years on Mondays, when the restaurant is closed. "That is also the day when they do their pickling and preserving, so they held editorial meetings while making enough cornichons and corn relish to last through the winter." They self-published and sold out their first press run of 6,000 copies in three weeks. It sounds like a crazy, entertaining cookbook. I'd really like to eat there on my next trip to Montreal, whenever that is.

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