Le Pigeon by Gabriel Rucker and Meredith Erickson
Ten Speed Press
Release date: September 17
Finally, two-time James Beard Award winner Gabriel Rucker has come out with a cookbook celebrating his popular Portland restaurant, Le Pigeon. There are plenty of recipes focusing on fish, lamb, pork and vegetables, all laid out in a simple to read table of contents. Also, because Rucker has a thing for foie gras, you can find this rich ingredient lacing everything from black bean muffins to mushroom soup to dumplings. Needless to say, you can also find recipes for their iconic bird including a tasty sounding pigeon crudo with figs and bourbon. But that’s not all, you can complete your meal by pairing wines chosen by the restaurant’s sommelier Andrew Fortgang, for example, the lamb and green garlic risotto goes well with a bottle of Cabernet Franc from Girolamo Dorigo. Then follow it up with a recipe for one of the expertly crafted desserts by pastry chef Lauren Fortgang, say the peach Napoleon or the honey-bacon-apricot cornbread with maple ice cream.