{"product_id":"the-mon-lapin-cookbook-de-toute-beaut-©-from-montreal-with-love-9781837292639","title":"The Mon Lapin Cookbook: De Toute Beaut?: From Montreal, With Love","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e 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 \u003c\/p\u003e\u003cp\u003e \u003cstrong\u003eAn 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\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eBefore evolving into an innovative, award-winning restaurant that ranks among the world‚Äôs 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, ‚Äò a personal invitation into the heart-shaped centre of our Montreal restaurant‚Äô.\u003c\/p\u003e\u003cp\u003e\u003cem\u003e The Mon Lapin Cookbook¬†\u003c\/em\u003edistils the restaurant‚Äôs playful spirit and unpretentious culinary brilliance into a richly illustrated collection of recipes and writing. Structured into seven chapters ‚Äì \u003cem\u003e What is a Wine Bar Anyway?\u003c\/em\u003e; \u003cem\u003eSteamy Windows in February\u003c\/em\u003e; \u003cem\u003eThe Fifth Season (when seafood means business)\u003c\/em\u003e; \u003cem\u003eEvery Vegetable is a Summer Vegetable in Quebec\u003c\/em\u003e; \u003cem\u003ePrimi ‚Äì A Love Affair\u003c\/em\u003e; \u003cem\u003eCooking with Small Animals\u003c\/em\u003e; and \u003cem\u003eStaples\u003c\/em\u003e ‚Äì the book features more than 100 beloved dishes, including Kitchen-Ade\u003cem\u003e \u003c\/em\u003e(their\u003cem\u003e \u003c\/em\u003ekitchen-team cure-all), Tagliatelle with Newfoundland Squid Rag√π, Sourdough Chicken, Oven-Baked Rabbit alla Marco, Buckwheat Celebration Cake, and Mille-Fleurs de Courgette. Each chapter is paired with a wine essay ‚Äì appropriate for a restaurant where food and wine are inextricably linked.\u003c\/p\u003e\u003cp\u003eThoughtfully designed and filled with vibrant photography, \u003cem\u003e The Mon Lapin Cookbook\u003c\/em\u003e 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 ‚Äì a love letter to eating and drinking in one of the most beautiful cities in the world.\u003c\/p\u003e\u003cp\u003e¬†\u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781837292639\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 272\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 13 Oct 2026\u003cbr\u003e\u003cspan\u003ePublisher: Phaidon Press Ltd\u003cbr\u003e\u003cspan\u003ePublication City, Country: London, United Kingdom\u003cbr\u003e\u003cspan\u003eDimensions (cm): 27(H)x20.5(L)x2.5(W)1200\u003cbr\u003e\u003cspan\u003eWeight (gm): 1200\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eChef Marc-Olivier (Marco) Frappier\u003c\/b\u003e has lived in Montreal for almost 20 years and has worked in kitchens around the world, eventually landing at the Joe Beef restaurants, which he ran for a decade. He has been a guest judge on \u003ci\u003eTop Chef\u003c\/i\u003e \u003ci\u003eCanada\u003c\/i\u003e and \u003ci\u003eMasterChef Canada\u003c\/i\u003e.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eChef Jessica Noel\u003c\/b\u003e went to culinary school in Montreal and worked throughout Europe, including staging at Bocuse and then as sous chef at Stone Barns with Dan Barber in New York.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eVanya Filipovic\u003c\/b\u003e, Wine Director and Importer, celebrated with many sommelier awards.\u003c\/p\u003e\u003cp\u003eCo-author \u003cb\u003eMireille Silcoff\u003c\/b\u003e is a frequent essayist for \u003ci\u003eThe New York Times, \u003c\/i\u003ewhere she covers culture and society, and is a best-selling author.\u003c\/p\u003e\u003cstrong\u003eRiad Nasr\u003c\/strong\u003e is a Montreal-raised chef and restaurateur based in New York.¬†\u003cp\u003e¬†\u003c\/p\u003e\u003ch4\u003eReviews\u003c\/h4\u003e\u003cp\u003e \u003cstrong\u003eFrom the foreword:\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e ‚Äò[\u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e is] much more than a collection of recipes but rather an unabridged and joyful labor of love ‚Ķ Vanya, Marco, and Jess ‚Äì who, along with their team, have distilled their life experiences into the perfect restaurant and now into this wonderful book‚Ķ their Croque-P√©toncle is a culinary mashup ‚Äì your everyman Croque Monsieur meets a refined, foundational French scallop mousse. It‚Äôs deceptively simple, yet wholly original. This hot-rodding of familiar, time-honored recipes is quintessential Mon Lapin ‚Äì and the way they make it look so effortless is both maddening and inspirational ‚Ķ As for wine, Vanya is in a league all her own, always pouring with enlightened conviction, not dogma ‚Ķ Vanya, Marco, Jess, and the Mon Lapin family have created a touchstone restaurant that both delights and restores. How lucky are we to enjoy the fruits of their labor in the pages that follow?‚Äô ‚Äì Riad Nasr, chef-owner\/co-executive chef of Frenchette, Le Veau d‚ÄôOr \u0026amp; Le Rock \u003c\/p\u003e\u003cp\u003e \u003cstrong\u003ePraise for \u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e:\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e ‚ÄòMarco, Vanya, and Jess have created something that represents themselves so purely through cooking and wine it‚Äôs beautiful. No one cooks like them and no one takes care of people like them. We are lucky to live in a time that their restaurants exist. \u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e will brighten the world, and we need this more now than ever. Mon Lapin forever.‚Äô ‚Äì Matty Matheson, chef, author \u0026amp; actor \u003c\/p\u003e\u003cp\u003e ‚ÄòThe singular vision that Montreal‚Äôs Mon Lapin expresses with every meal it serves defies convention. After years of eating Marco and Jess's intoxicating food, drinking Vanya's lusty, hand-chosen wines, and immediately longing for more on departure, I've given up trying to label it at all. To do so misses the point. The \u003ci\u003epoint \u003c\/i\u003eis to bask in it, to let go of preconception, and let their joy, impeccable taste, and genuine skill at pleasing people do its thing. Their debut cookbook shares the restaurant's unique ethos ‚Äì along with its many coveted recipes ‚Äì with the world, allowing us all to linger endlessly at their enchanted table.‚Äô ‚Äì Gail Simmons, TV host \u0026amp; author of \u003ci\u003eGuesting\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e ‚Äò\u003ci\u003eThe Mon Lapin Cookbook \u003c\/i\u003eis an invitation into Mon Lapin‚Äôs singular world and the city that shaped it. The ingenious Croque-P√©toncle, exuberantly seasonal cooking, intentional wine list, and devotion to Quebec‚Äôs producers all speak to a restaurant grounded in place and fueled by generosity. This utterly transportive book will make you want to cook, pour something delicious, and get yourself to Montreal immediately.‚Äô ‚Äì Katie Parla, author of \u003ci\u003eRome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e‚Äò\u003ci\u003eThe Mon Lapin Cookbook\u003c\/i\u003e captures the spirit of a restaurant that is playfully shaping the future of food and wine in North America. From Vanya‚Äôs unpretentious, personal approach to wine and dishes like the Smoked Eel Carbonara and the Croque-P√©toncle, I enjoyed every page of Ingenuity, humor, and personality. This cookbook is all heart ‚Äì a spontaneous celebration fit for anyone who loves to connect over beautiful products in unpretentious places.‚Äô ‚Äì John Shields, chef of Smyth \u0026amp; The Loyalist\u003c\/p\u003e\u003cp\u003e ‚ÄòUltimately, \u003ci\u003eThe Mon Lapin Cookbook \u003c\/i\u003eis less a monument to the restaurant‚Äôs success than a record of how it came to be what it is. As well as a set of achievable recipes for home cooks, it offers a glimpse into the values that have guided the team along the way.‚Äô ‚Äì \u003ci\u003eFine Dining Lovers Canada\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e ‚ÄòA cookbook that‚Äôs every bit as chic and vibey as the restaurant that inspired it ‚Ķ As to be expected, there‚Äôs plenty of wine writing throughout, making this a must for future dinner parties.‚Äô ‚Äì \u003ci\u003eSaveur¬†\u003c\/i\u003e \u003c\/p\u003e","brand":"Marc-Olivier Frappier","offers":[{"title":"Default Title","offer_id":50628757717209,"sku":"9781837292639","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781837292639.jpg?v=1791458785","url":"https:\/\/www.arielbooks.com.au\/products\/the-mon-lapin-cookbook-de-toute-beaut-%c2%a9-from-montreal-with-love-9781837292639","provider":"Ariel","version":"1.0","type":"link"}