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Le Pigeon - Gabriel Rucker
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Title
Le Pigeon - cooking at the dirty bird
Le Pigeon - cooking at the dirty bird
Author
Gabriel Rucker
Gabriel Rucker
format
Hardback
Hardback
Publisher
Clarkson Potter/Ten Speed
Clarkson Potter/Ten Speed
Language
English
English
UK Publication Date
20130923
20130923
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.
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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