This first cookbook from James Beard increasing Star Chef Gabriel Rucker features a significant yet playful assortment of 150 dishes from his phenomenally popular Portland restaurant.
Within the five years since Gabriel Rucker took the helm at Le Pigeon, he's catapulted from culinary school dropout to award-winning cook. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown combined with the possiblity to order a vegetarian mustard greens quiche and a Miller tall lifestyle if that’s just what you’re craving. Inside their very first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild as well as the refined in an original and modern design.
Featuring wine tips from sommelier Andrew Fortgang, stand-out desserts from pastry cook Lauren Fortgang, and tales towards restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the crazy and also the refined in an original, progressive, and delicious design.
Featured Dishes from Le Pigeon