Marc-Olivier Frappier: The Mon Lapin Cookbook: De Toute Beauté, Gebunden

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An intimate celebration of a small Montreal dining room that has become one of the most sought-after places to eat and drink in North America

Before evolving into an innovative, award-winning restaurant that ranks among the world's best, Mon Lapin began life as a neighbourhood spot founded by five friends with a shared respect for good food, natural wine, and the art of hospitality. This cookbook is, in their words, 'a personal invitation into the heart-shaped centre of our Montreal restaurant'.

The Mon Lapin Cookbook distils the restaurant's playful spirit and unpretentious culinary brilliance into a richly illustrated collection of recipes and writing. Structured into seven chapters -- What is a Wine Bar Anyway?; Steamy Windows in February; The Fifth Season (when seafood means business); Every Vegetable is a Summer Vegetable in Quebec; Primi -- A Love Affair; Cooking with Small Animals; and Staples -- the book features more than 100 beloved dishes, including Kitchen-Ade (their kitchen-team cure-all), Tagliatelle with Newfoundland Squid Ragù, Sourdough Chicken, Oven-Baked Rabbit alla Marco, Buckwheat Celebration Cake, and Mille-Fleurs de Courgette. Each chapter is paired with a wine essay -- appropriate for a restaurant where food and wine are inextricably linked.

Thoughtfully designed and filled with vibrant photography, The Mon Lapin Cookbook is an essential companion, equally at home in the kitchen or on the bedside table: urbane yet affectionate, serious about its craft yet always convivial, with a tongue-in-cheek approach to culinary tradition -- a love letter to eating and drinking in one of the most beautiful cities in the world.