Le Pigeon: Cooking at the Dirty Bird

Le Pigeon: Cooking at the Dirty Bird

Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang

This debut cookbook from James Beard emerging famous person Chef Gabriel Rucker includes a severe but playful number of over one hundred twenty five recipes from his phenomenally well known Portland restaurant.

Dining at Le Pigeon is a party of low and high extremes in cooking: Buffalo sizzling wings are increased with the substitution of sweetbreads, an easy potato salad will get “dirty” with the addition of fowl livers, and a $3 Coors seems subsequent to premiere cru Burgundies at the wine record. severe but playful, this debut cookbook recounts the ascension of James Beard Award–winning chef Gabriel Rucker to the pinnacle of the Portland nutrition scene and the shift of a modest local eatery to a must-visit vacation spot. Offal-centric and meat-heavy, yet in no way dogmatic, this selection of a hundred twenty five recipes bargains unusual food like Elk Tongue Stroganoff and Rabbit and Eel Terrine, envelope-pushing twists on classics like pork Cheeks Bourguinon and Lamb abdominal BLT, and strangely basic dishes like uncomplicated Roasted Pigeon, Leek Carbonara, and red meat Tacos.

that includes wine innovations from sommelier Andrew Fortgang, stand-out cakes from pastry chef Lauren Fortgang, and tales in regards to the restaurant’s raucous, seat-of-the-pants heritage by means of author Meredith Erickson, Le Pigeon combines the wild and the subtle in a different, innovative, and scrumptious kind.

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