World-renowned chef Martin Picard and his team at Pied du Cochon's Sugar Shack have a new cookbook of the same name.
The book explains -- in great detail -- everything associated with Quebec's Maple harvest, from how trees are tapped to boiling the light sap.
It also is full of recipes that, true to Picard's reputation, use every part of an animal from snout to tail.
Watch the interview to see Picard in action, then click on the links to the left for delicious recipes from the award-winning book.
