Le Pigeon: Cooking at the Dirty Bird [A Cookbook]

Rucker, Gabriel; Erickson, Meredith; Fortgang, Lauren; Fortgang, Andrew

ISBN 10: 1607744449 / ISBN 13: 9781607744443

Published by Ten Speed Press, 2013

About this Item

Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Seller Inventory # GICWV.1607744449.A

Bibliographic Details

• Title: Le Pigeon: Cooking at the Dirty Bird [A Cookbook]
• Publisher: Ten Speed Press
• Publication Date: 2013
• Language: English
• ISBN 10: 1607744449
• ISBN 13: 9781607744443
• Binding: Hardcover
• Condition: acceptable

About this title

Synopsis

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.

About the Author

GABRIEL RUCKER is the chef and co-owner of Le Pigeon and Little Bird. He worked at Paley's Place and The Gotham Building Tavern before moving to Le Pigeon.

ANDREW FORTGANG is the co-owner, general manager, and sommelier of Le Pigeon and Little Bird. Born and raised in New York, he worked at Gramercy Tavern, Jean-George, Aureole, and Craft before relocating to Portland.

LAUREN FORTGANG is a pastry chef who developed and led Little Bird Bistro's pastry program. A graduate of California Culinary Institute, she previously worked for Paley's Place, Craft, and Hearth.

MEREDITH ERICKSON is co-author of The Art of Living According to Joe Beef with Fred Morin and David McMillan, writer and project manager of The Family Meal by Ferran Adria, and her work has appeared in the New York Times, the National Post, Elle, and the Observer's Food Monthly.