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GtrsRGr8 · 12-09-2016, 07:33 PM

Silly me. When I first saw the cover and glanced at the book description, I thought that the book was giving 150 recipes for cooking a pigeon . . . . ha

Before I go any further, let me tell you that the ebook, at $1.99, is 90% off of the digital list price!

In addition to observing the outstanding average rating at Amazon, out of curiosity I checked GoodReads, too. There the book has a 4.29 average rating, from 62 ratings--really outstanding for GoodReads, because the ones giving ratings there tend to be more discerning (to put it nicely) than the Amazon crowd.

The dishes in this book are too hoity toity for me to ever prepare (eating them is a different matter), but they may not be for you. With the ratings in the stratosphere as they are, it's a must-post.

Get a couple of free recipes, found in the book, from the book's dedicated webpage at Amazon: Duck Confit and Carrot Butter-Poached Halibut. That is, if they're not too hoity-toity for you to prepare.

Le Pigeon: Cooking at the Dirty Bird. By Gabriel Rucker; Meredith Erickson; 3 more. Rated 4.6 stars, from 31 reviews at Amazon at the present moment. Print list price $40.00; digital list price $19.99; Kindle price now $1.99. Ten Speed Press, publisher. 352 pages. https://www.amazon.com/dp/B00C0AO19O/.

Book Description
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant.

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.

Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

12-09-2016, 07:33 PM	#645
GtrsRGr8 Grand Sorcerer Posts: 7,334 Karma: 27815322 Join Date: Aug 2012 Location: Southeastern U.S., ya'll Device: Kindle; Kindle (10.1.1) for PC; Kindle Cloud Reader	This Big, Very Highly-Rated Book Is NOT about 150 Ways to Cook a Pigeon. Silly me. When I first saw the cover and glanced at the book description, I thought that the book was giving 150 recipes for cooking a pigeon . . . . ha Before I go any further, let me tell you that the ebook, at $1.99, is 90% off of the digital list price! In addition to observing the outstanding average rating at Amazon, out of curiosity I checked GoodReads, too. There the book has a 4.29 average rating, from 62 ratings--really outstanding for GoodReads, because the ones giving ratings there tend to be more discerning (to put it nicely) than the Amazon crowd. The dishes in this book are too hoity toity for me to ever prepare (eating them is a different matter), but they may not be for you. With the ratings in the stratosphere as they are, it's a must-post. Get a couple of free recipes, found in the book, from the book's dedicated webpage at Amazon: Duck Confit and Carrot Butter-Poached Halibut. That is, if they're not too hoity-toity for you to prepare. Le Pigeon: Cooking at the Dirty Bird. By Gabriel Rucker; Meredith Erickson; 3 more. Rated 4.6 stars, from 31 reviews at Amazon at the present moment. Print list price $40.00; digital list price $19.99; Kindle price now $1.99. Ten Speed Press, publisher. 352 pages. https://www.amazon.com/dp/B00C0AO19O/. Book Description This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. 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. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.