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Le Pigeon

Le Pigeon

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 scho... read full description below.

Usually ships 4-6 weeks – This is an indent title (internationally sourced to order from a local supplier).

Quick Reference

ISBN 9781607744443
Barcode 9781607744443
Published 15 September 2013 by Random House
Format Hardback
Author(s) By Rucker, Gabriel
By Erickson, Meredith
By Fortgang, Andrew
By Fortgang, Lauren
Foreword by Colicchio, Tom
Availability Indent title (internationally sourced), usually ships 4-6 weeks

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Full details for this title

ISBN-13 9781607744443
ISBN-10 1607744449
Stock Available
Status Indent title (internationally sourced), usually ships 4-6 weeks
Publisher Random House
Imprint Ten Speed Press
Publication Date 15 September 2013
International Publication Date 17 September 2013
Publication Country United States United States
Format Hardback
Author(s) By Rucker, Gabriel
By Erickson, Meredith
By Fortgang, Andrew
By Fortgang, Lauren
Foreword by Colicchio, Tom
Category Award Winning
Hotel & Catering Trades
General Cookery
Cooking With Meat & Game
Number of Pages 352
Dimensions Width: 221mm
Height: 284mm
Spine: 34mm
Weight 1,661g
Interest Age General Audience
Reading Age General Audience
Library of Congress Cookbooks, Restaurants - Oregon - Portland, Le Pigeon (Restaurant), Cooking - Oregon - Portland
NBS Text Food & Drink: General
ONIX Text General/trade
Dewey Code 641.691
Catalogue Code Not specified

Description of this Book

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.

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Awards, Reviews & Star Ratings

Awards Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2014
NZ Review Not many books have gotten my juices going as much as Le Pigeon; it's a proper joy. <br>--Fergus Henderson, founder of St. John restaurant and author of Nose to Tail Eating <br> <br> I absolutely love this book! A behind-the-scenes look at Portland's beloved Le Pigeon restaurant, it's fun, quirky, and delicious. With Gabriel Rucker guiding you through these beautiful recipes, you can't go wrong. <br>--April Bloomfield, chef-owner of The Spotted Pig and author of A Girl and Her Pig <br> <br> Gabriel once said to me, 'We're just trying to find new ways to get people to eat lots of butter, ' revealing his irreverent and over-the-top attitude to cooking (see his recipe for Bacon Butter, page 42) and life. What arrives on the plate at Le Pigeon is incredibly well thought out, sophisticated, and delicious. This is a remarkable collection of recipes and stories from one of the most hard-working and dedicated chefs I know, and his merry band of compatriots. <br>--Andy Ricker, chef-owner of Pok Pok<br> <br> Gabriel Rucker, one of the hottest of the hot rock star chefs, has the humility to pay homage to the pillars of Portland's dining scene and the brass to 'Le Pigeonize' every dish he cooks with his own high-spirited sensibility. Whether he's dolloping oyster mayo on a hanger steak or turning lamb belly into a BLT, Rucker's boisterous but disciplined cooking will both surprise you and charm the hell out of you. <br>--Tom Douglas, owner of Tom Douglas Restaurants<br> <br> At Le Pigeon, Gabriel Rucker has the opportunity to cook in Oregon--a very soulful region where food and wine are in harmony with the terroir. His cuisine is all about balance, with a dash of American nostalgia. He gets it. <br>--Daniel Boulud, chef-owner of Daniel
UK Review Bertrams Star Rating: 2 stars (out of 5)

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Author's Bio

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 is co-author of The Art of Living According to Joe Beef with Fred Morin and David McMillan, writer and project manager of The Family Meal by Ferran Adria, and her work has appeared in the New York Times, the National Po, Elle, and the Observer's Food Monthly.

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