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.To make pretzels, you traditionally make the dough, proof it, blanch it in water and baking soda, and bake it. The baking soda gives it that salty/airy flavor that makes pretzels taste like pretzels We did the same thing here with spaetzle, hoping to evoke a little more Oktoberfest, ... Pork 1.5 pounds (680 9) pork tenderloin 1 tablespoon kosher salt 1 tablespoon mustard powder 2 tablespoons unsalted butter 2anbsp;...
|Author||:||Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang|
|Publisher||:||Ten Speed Press - 2013-09-17|