Le Pigeon

Cooking at the Dirty Bird: A Cookbook

Nonfiction, Food & Drink, Meats & Dairy, Meat, Professional, International, USA
Cover of the book Le Pigeon by Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang, Potter/Ten Speed/Harmony/Rodale
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Author: Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang ISBN: 9781607744450
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: September 17, 2013
Imprint: Ten Speed Press Language: English
Author: Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang
ISBN: 9781607744450
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: September 17, 2013
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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