From Montreal's celebrated Au Pied de Cochon restaurant comes this sequel to its bestselling food album. Indulge in a historic, artistic and humorous cooking adventure at the Cabane à Sucre, or Sugar Shack, a small restaurant in the Laurentian mountains that's open just six weeks of the year. Set on 130 acres of maple bush, the Sugar Shack serves only one product — innovative takes on maple syrup and its derivatives drawn from trees on the property.

Forget everything you know about traditional pancakes and imagine, instead, 70 dishes such as pea soup with foie gras, pork rind salad and even lobster maki with maple syrup — all made with the silky, sticky boiled maple sap. This book celebrates more than just the recipes; it is an off-the-wall tribute to the nostalgia and the camaraderie of traditional sugaring off. A post-apocalyptic short story, zany illustrations by Au Pied de Cochon contributor Tom Tassel, and mouth-watering photos present an overall picture of this unique restaurant, maple syrup culture and the Rabelaisian Martin Picard and his friends. This irreverent romp through food and food culture might just be the opportunity you've been waiting for — to eat with your fingers in a three-star restaurant.