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Le Pigeon: Cooking at the Dirty Bird: Rucker, Gabriel; Erickson, Meredith; Fortgang, Lauren; ...

Le Pigeon: Cooking at the Dirty Bird

Rucker, Gabriel; Erickson, Meredith; Fortgang, Lauren; Fortgang, Andrew; Colicchio, Tom [Foreword]

78 ratings by Goodreads
ISBN 10: 1607744449 / ISBN 13: 9781607744443
Published by Ten Speed Press, 2013
Condition: Collectible: Like New Hardcover
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Hill Country Books
Boerne, TX, U.S.A.

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About this Item

Signed by all 3 authors on title page. First edition with full number line. Bookseller Inventory # 1-4-926

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Bibliographic Details

Title: Le Pigeon: Cooking at the Dirty Bird

Publisher: Ten Speed Press

Publication Date: 2013

Binding: Hardcover

Book Condition: Collectible: Like New

Signed: Signed by Author

Edition: First Edition.

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.

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Featured Recipes from Le Pigeon

Download the recipe for Duck Confit Download the recipe for Carrot Butter–Poached Halibut

 

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