Synopses & Reviews
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.
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 Times, Elle, 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.