Cabane cooking

The tradition of the sugar shack runs deep in Quebecois culture, and
with his second book, celebrated Chef Martin Picard has made it his
mission share his passion for cooking with maple syrup.

Now of course, theres nothing tame or predictable about this
eccentric chef, so Au
Pied de Cochon Sugar Shack ($69.99 at Indigo),
is a far cry from your average cookbook. Case in point? A recipe for
squirrel sushi. Racy photos of semi-nude women. A chapter on hunting.

But past the shocking bits are some compelling reads about the maple
syrup making process, what its like to run the Cabane À Sucre in the
spring and some succulent recipes (including to die for desserts)
featuring the star ingredient of the season: maple.

Seeing as Picards Cabane
À Sucre is sold out for the season, whipping up some of
his recipes is the next best thing. We’ll take a pass on the squirrel,
though! Christine Laroche

Indigo, 1500 McGill College Ave., Montreal, 514-281-554, www.chapters.indigo.ca