The Most Original Book of the Year
From culinary school drop-out to award-winning chef, Gabriel Rucker has made it. In Le Pigeon: Cooking at the Dirty Bird, by Gabriel Rucker and Meredith Erickson with Lauren and Andrew Fortgang, we see why. Gabriel’s dishes are original and inspired. The maple-lacquered squab, duck confit hash is ethereal! Combining land and sea on one plate, the short rib, scallops, succotash is terrific. The rich flavors of the steer are offset by the bright saltiness of the seared scallops. Perfection. Don’t miss the pork cheeks with ouzo and feta. This blend of flavors is just incredible. Gabriel sets 125 of these sublime recipes from his Portland restaurant against a serious but playful voice in Le Pigeon. If you find joy in cooking, you will adore this book! Get your copy for $40.