Le Pigeon : cooking at the dirty bird / Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang ; photographs by David Reamer.
Material type:
TextPublisher: Berkeley, California : Ten Speed Press, 2013Description: 352 pages : illustrations (colour) ; 28 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781607744443 (hbk.) :Subject(s): Le Pigeon (Restaurant) | Cooking -- Oregon -- Portland | Restaurants -- Oregon -- Portland | Food and Drink | Food and DrinkDDC classification: 641.5'9795 Summary: 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. 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.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.59795 RUC (Browse shelf(Opens below)) | Available | 06361218 |
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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. 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.
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