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Le Pigeon - a book by Rucker, Gabriel

Le Pigeon

Cooking at the Dirty Bird

Le Pigeon( )
Author: Rucker, Gabriel
Erickson, Meredith
Fortgang, Andrew
Fortgang, Lauren
Foreword by: Colicchio, Tom
Publication Date:Sep 2013
Imprint:Ten Speed Press
Book Format:Hardback
List Price:USD $40.00
Book Description:

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of over 125 recipes from his phenomenally popular Portland restaurant. Dining at Le Pigeon is a celebration of high and low extremes in cooking: Buffalo hot wings are elevated with the substitution of sweetbreads, a simple potato salad gets "dirty" with the addition of chicken livers, and a $3 Coors appears next to premier cru Burgundies on the wine list....
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Book Details
Detailed Subjects: Travel / Food, Lodging & Transportation / Restaurants
Cooking / General
Physical Dimensions (W X L X H):8.84 x 11.17 x 1.3 Inches
Book Weight:3.69 Pounds
Author Biography
Rucker, Gabriel (Author)
Tom Colicchio is chef & co-owner, with Danny Meyer, of the Gramercy Tavern in New York. He has taught at the Aspen Food & Wine Classic, Macy's De Gustibus, Williams-Sonoma, & cooking schools across the country. He lives in New York City.


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