Le Pigeon ─ Cooking at the Dirty Bird
商品資訊
ISBN13：9781607744443
出版社：Ten Speed Pr
作者：Gabriel Rucker; Meredith Erickson; Tom Colicchio (FRW)
出版日：2013/09/17
裝訂／頁數：精裝／336頁
規格：29.2cm*23.5cm*3.2cm (高/寬/厚)
商品簡介
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.
作者簡介
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 has written for the New York Times, Elle, the National Post, and Lucky Peach. She has worked as an editor and production manager for various magazines, campaigns, and television programs and was editor of The Family Meal by Ferran Adria. She is also the coauthor of The Art of Living According to Joe Beef. She splits her time between Montreal and London.
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