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Le Pigeon: Cooking at the Dirty Bird

by and and and

Le Pigeon: Cooking at the Dirty Bird Cover

ISBN13: 9781607744443
ISBN10: 1607744449
All Product Details

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"Here's one for the flesh lovers. The first cookbook from Rucker, a James Beard Award winner and chef at Le Pigeon and Little Bird in Portland, Ore., has a lot of meat in it. But that won't surprise anyone acquainted with the restaurant that inspired this volume. Though it opens with a chapter entitled 'Lettuce and Such,' entries in this section include dirty potato salad (made with chicken livers), and mortadella, mustard greens, Swiss. Then there's an entire chapter dedicated to tongue, another to foie gras, another to 'Horns and Antlers', and so on. And there are, of course, several recipes for the titular pigeon, including a simple roasted pigeon, accompanied by a cartoonish diagram of how to truss a pigeon. But while there are definitely recipes that skew decadent (such as chicken-fried quail, eggos, foie gras maple syrup, and toasted foie gras and jelly), even some of the meatiest have balance: Pig's Foot, Watermelon, Fet, for example, and Pheasant, Shiitake, Umami, Mizuna. Irreverent prose also helps to keep things light. The dessert chapter (Choco, Tart, Profit) provides the perfect playful ending — and yes, it features meat, too, in the form of honey bacon apricot cornbread, maple ice cream and foie gras profiteroles. Agent: Kim Witherspoon, Inkwell Management. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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.

Meredith Erickson has written for the New York TimesElle, the National Post, and Lucky Peach. She has worked as an editor and production manager for various magazines, campaigns, and television programs and was editor of The Family Meal by Ferran Adria. She is also the coauthor of The Art of Living According to Joe Beef. She splits her time between Montreal and London.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

anna78tish, September 20, 2013 (view all comments by anna78tish)
I absolutely love this book. Manages to stay true to the restaurant while at the same time accessible to the home cook.
The kale slaw, the "Le Bunk", the rabbit pie, clams with Kilbasa, all of the salads...a lot of great recipes to choose from.
I plan on cooking from it solely for Thanksgiving.
If you're not from Portland, it's a great souvenir of the city.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781607744443
Subtitle:
Cooking at the Dirty Bird
Author:
Gabriel Rucker and Meredith Erickson and Andrew Fortgang and Lauren Fortgang
Author:
Rucker, Gabriel
Author:
Fortgang, Lauren
Author:
Erickson, Meredith
Author:
Colicchio, Tom
Author:
Fortgang, Andrew
Publisher:
Ten Speed Press
Subject:
American - Northwestern States
Subject:
Cooking and Food-US Pacific Northwest
Publication Date:
20130931
Binding:
HARDCOVER
Language:
English
Pages:
352

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Related Subjects

» Business » Personal Finance
» Business » Retirement Financial Planning
» Cooking and Food » Baking » Professional Baking and Desserts
» Cooking and Food » By Ingredient » Meats » General
» Cooking and Food » Professional and Quantity » General
» Cooking and Food » Regional and Ethnic » United States » Pacific Northwest
» Featured Titles » General
» History and Social Science » Pacific Northwest » Featured Titles
» Special

Le Pigeon: Cooking at the Dirty Bird New Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 352 pages Ten Speed Press - English 9781607744443 Reviews:
"Publishers Weekly Review" by , "Here's one for the flesh lovers. The first cookbook from Rucker, a James Beard Award winner and chef at Le Pigeon and Little Bird in Portland, Ore., has a lot of meat in it. But that won't surprise anyone acquainted with the restaurant that inspired this volume. Though it opens with a chapter entitled 'Lettuce and Such,' entries in this section include dirty potato salad (made with chicken livers), and mortadella, mustard greens, Swiss. Then there's an entire chapter dedicated to tongue, another to foie gras, another to 'Horns and Antlers', and so on. And there are, of course, several recipes for the titular pigeon, including a simple roasted pigeon, accompanied by a cartoonish diagram of how to truss a pigeon. But while there are definitely recipes that skew decadent (such as chicken-fried quail, eggos, foie gras maple syrup, and toasted foie gras and jelly), even some of the meatiest have balance: Pig's Foot, Watermelon, Fet, for example, and Pheasant, Shiitake, Umami, Mizuna. Irreverent prose also helps to keep things light. The dessert chapter (Choco, Tart, Profit) provides the perfect playful ending — and yes, it features meat, too, in the form of honey bacon apricot cornbread, maple ice cream and foie gras profiteroles. Agent: Kim Witherspoon, Inkwell Management. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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