By Gabriel Rucker,Meredith Erickson,Lauren Fortgang,Andrew Fortgang,Tom Colicchio

ISBN-10: 1607744449

ISBN-13: 9781607744443

This debut cookbook from James Beard emerging superstar Chef Gabriel Rucker contains a severe but playful selection of a hundred and fifty recipes from his phenomenally renowned Portland restaurant.

In the 5 years considering Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary university dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, yet certainly not dogmatic, delivering adventures into food unknown in addition to the opportunity to reserve a vegetarian mustard vegetables quiche and a Miller excessive existence if that is what you are yearning. of their first cookbook, Rucker and basic manager/sommelier Andrew Fortgang rejoice high-low extremes in cooking, combining the wild and the sophisticated in a special and innovative style.

that includes wine innovations from sommelier Andrew Fortgang, stand-out muffins from pastry chef Lauren Fortgang, and tales in regards to the restaurant’s raucous, seat-of-the-pants background by way of author Meredith Erickson, Le Pigeon combines the wild and the sophisticated in a special, innovative, and scrumptious style.

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Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker,Meredith Erickson,Lauren Fortgang,Andrew Fortgang,Tom Colicchio

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