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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
ISBN:978-1-60774-444-3
Publication Date:Sep 2013
Publisher:Potter/TenSpeed/Harmony
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 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...
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Book Details
Pages:352
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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