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Le Pigeon: Cooking at the Dirty Bird, by Gabriel Rucker Meredith Erickson
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Amazon.com Review
Featured Recipes from Le Pigeon Download the recipe for Duck Confit Download the recipe for Carrot Butter–Poached Halibut
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Product details
Hardcover: 352 pages
Publisher: Ten Speed Press; First Edition edition (September 17, 2013)
Language: English
ISBN-10: 1607744449
ISBN-13: 978-1607744443
Product Dimensions:
8.8 x 1.3 x 11.2 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
43 customer reviews
Amazon Best Sellers Rank:
#466,429 in Books (See Top 100 in Books)
Not many cookbook came out in recent year reach the same cult status as White Heat, Beyond nose to tail, Au Pied de Cochon. I felt this book has it.It's a fun cookbook and what everyday meal should look like, not commercialized meat. I want my everyday dinner to be like this. Getting chicken with feet on it. How many time you would see chicken in supermarket with feet still intact or head and neck? That's what food should look like as pure as it was over 150-200 years ago before commercialized farming started.I feel Gabriel Rucker is a kinda chef around my neighbor, less ego. Just cook good food and make food fun. His personality has stamped all over this book. I love this book so much that I ordered two more copies and sent them to friends. After reading this book, I simply want to book a flight to PDX to visit my soul sister, eat there, and walk up to the kitchen to say hello to him. And she is a huge fan of this restaurant.
This is one of those cookbooks you can enjoy reading as much as you can enjoy using it. I live in Portland and have eaten at Le Pigeon several times. I've also done quite a bit of traveling and have eaten at several excellent restaurants throughout the US and France, and I can say quite emphatically that this is the best restaurant I've ever visited. As you might expect, the recipes in this book are complicated, and you probably won't be able to duplicate what the restaurant does with them, but if you want to try your hand at preparing complicated recipes concocted by a true master, this will provide you the opportunity. Even if you don't try many of the recipes, you're likely to get a lot of joy just out of reading them.
As a professional cook with a degree in culinary arts I read a lot of cookbooks and other types of foodie books from Betty Crocker to Charlie Trotter. It's easy for a Chef to become far to serious about food, to intense and then they become off-putting. In the introduction to this book you get a look inside the journey of a Chef from being in over his head to being a 2 time James Beard Award Winner. Chef Rucker has a sense of humor while he goes about cooking. The integrity and care of the ingredients, which is vital, is there but with a touch of whimsy.True some of the recipes are almost completely inaccessible to the home cook but they provide a look into the professional kitchen that the Food network and Top Chef cannot provide. It takes time and dedication to accomplish what you see on your table as you dine out and this book is an example of the care that goes into it.
I love the way this cookbook is written. It is not for the quick cook looking to get something on the table quickly. It is more geared for someone who appreciates 'off the beaten track' ingredients that involve a bit of time to coax out the best of ingredients. The dishes are complex and show a lot of thought of planning a dish and why it works. If you enjoy cooking and want to learn knew methods, thought processes about why certain ingredients work well with each other and are looking simply for a different view point on how to prepare new and tried and true ingredients you will enjoy even just reading this cookbook. Can't wait to try this restaurant - although is on the other side of the country!
We have a gourmet cooking group. I gave this book to one of us for his birthday. As the cooking challenge we passed this cookbook around and each cooked an entre and a side dish...The recipes were soooo... good, and the history, stories and other writings throughout the book made the whole experience really fun, because of course, we read the stories! We all went to the restuarant, Le Pigeon, for a dinner and had more fun watching their cooks! Yummy!
Lovely book, predictably pretentious (I know that's kinda the point), from ultra-hipster Portland, interesting recipes but ones your not likely to ever cook on your own (partially because of strange ingredients). Meat centric and completely honest about it.
I love this restaurant. If you're ever in Portland Oregon you got to go!!! Love the cookbook a lot of interesting recipes that are challenging me in the kitchen.
Big beautiful heavy almost coffee table size book. Bought as a gift for my hubby who is a NYC chef. He was very delighted it was on his list. Top chef book.
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