Le Pigeon Le Pigeon

Le Pigeon

Cooking at the Dirty Bird [A Cookbook]

Gabriel Rucker and Others
    • $13.99
    • $13.99

Publisher Description

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.

In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style.

Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

GENRE
Food & Drink
RELEASED
2013
17 September
LANGUAGE
EN
English
LENGTH
352
Pages
PUBLISHER
Clarkson Potter/Ten Speed
SELLER
Random House, LLC
SIZE
54.7
MB
The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition) The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)
2010
Heartlandia Heartlandia
2015
This Is a Cookbook This Is a Cookbook
2012
Try This at Home Try This at Home
2013
Essential Emeril Essential Emeril
2015
Cooking Like a Master Chef Cooking Like a Master Chef
2015
This Is Camino This Is Camino
2015
Roberta's Cookbook Roberta's Cookbook
2013
Pollen Street Pollen Street
2018
Bar Tartine Bar Tartine
2014
State Bird Provisions State Bird Provisions
2017
Tacolicious Tacolicious
2014