Le Pigeon: Cooking at the Dirty Bird Author: Visit Amazon's Gabriel Rucker Page | Language: English | ISBN:
1607744449 | Format: EPUB
Le Pigeon: Cooking at the Dirty Bird Description
Amazon.com Review
Featured Recipes from Le Pigeon
Download the recipe for Duck Confit
Download the recipe for Carrot Butter–Poached Halibut
Review
“Not many books have gotten my juices going as much as Le Pigeon; it’s a proper joy.”
—Fergus Henderson, founder of St. John restaurant and author of
Nose to Tail Eating
"I’d heard nothing about this Portland, Oregon institution until the book landed on my desk and utterly awed me. The young chefs draw influence from the Fergus Henderson nose-to-tail school but introduce a whole layer of iconoclastic hipster inspiration. When reading the contents makes you salivate, you know you have a winner."
Tim Hayward, "Best books of 2013"
Financial Times “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.”
—April Bloomfield, chef-owner of The Spotted Pig and author of
A Girl and Her Pig “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.”
—Andy Ricker, chef-owner of Pok Pok
“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.”
—Tom Douglas, owner of Tom Douglas Restaurants
“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.”
—Daniel Boulud, chef-owner of Daniel
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- Hardcover: 352 pages
- Publisher: Ten Speed Press; First Edition edition (September 17, 2013)
- Language: English
- ISBN-10: 1607744449
- ISBN-13: 978-1607744443
- Product Dimensions: 10.9 x 8.6 x 1.3 inches
- Shipping Weight: 3.6 pounds (View shipping rates and policies)
Fans of the Le Pigeon Restaurant in Portland, Oregon are going to fall for this lovingly-created book that highlights the best of the first five years of its existence. The story is told not only in the recipes, but in the beautiful pictures and stories and essays that help the reader reminisce.
It is hard to write a review of a restaurant chef's cookbook. How to balance a star rating between stunning talent and superb recipes that work in a restaurant, and what works at home? How to inform a potential cookbook buyer of its at-home-cooking value, without offending the talented chef, the restaurant staff that works so hard, and the restaurant fans? Oftentimes, chefs and restaurant staff are so close to their work, that they don't see that their supplies, their abilities, their facilities are way more sophisticated that what is the norm for a home cook. Please believe me when I say that I don't mean to offend anyone; and if you read my words carefully, I hope you can see that my review is as unbiased and informative as I can make it. It is posted here to help you make an informed choice--whether or not to BUY the book. If I wrote my review as an "advertisement" for the restaurant, I would be writing my review for all the wrong reasons. So, please, if you don't like my better-than-average "I like it, I truly do" four-star rating, let me know where my thinking is wrong by way of a comment below--and not a simple negative vote....
I usually shy away from restaurant chef cookbooks because, while the recipes are always fabulous, they are often works of art and complicated, with long ingredient lists and hard to find (and oftentimes expensive) ingredients. Excuse me, but that is why I "go out" to dinner! I like to cook, but I don't often want to spend all day in the kitchen.
Here is a book that any real foodie will like, even though some of the wonderful photographs might be viewed as a little creepy or scary by many.
So, what do you get from this richly-illustrated, thick tome written by some of the team who create the culinary magic at the Portland, Oregon-based "Le Pigeon" restaurant? Things start with a genuinely interesting little introduction that explains the history of the restaurant to date and, unlike many books, this is not "ego city". Then it is straight to the kitchen to get cooking.
The recipes are split into curiously-named chapters called "Lettuce and Such", "Tongue", "Fat Liver", Little Birds", "Rabbit", "Little Terry", "Big Terry", "Pork", "Horns and Antlers", "Lamb", "Veg" and "Choco, Tart, Profit". Some but not all may be fairly self-explanatory... Many of the recipes will appear "high end" and "exclusive dining" and yet when you look at the ingredients they might be everyday items that the typical consumer would avoid if they saw it in the food store. Not that many people like cooking tongue, for example, yet it sure is a versatile part and a shame to ignore it.
This is a book you need to really read through, at least once, to get the most out of it. There is plenty of strange terminology (at least to this reviewer) and many funny anecdotes tucked away where you least expect them, such as a customer finding a bullet lodged in a long-cooked piece of tongue (!). If you are prepared to "push the envelope" a bit and trust in the authors then you will not be disappointed. This is one of those very few books that can be classed as "truly different", an inner sanctum for foodies and food curious people, yet the authors did not need to rely on tricks or strange food combinations to create this masterpiece.
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