首頁外文書生活飲食 〉Le Pigeon: Cooking at the Dirty Bird
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Le Pigeon: Cooking at the Dirty Bird

Le Pigeon: Cooking at the Dirty Bird


作者  /  Gabriel Rucker/ Meredith Erickson/ Lauren Fortgang/ Andrew Fortgang

譯者  /  Tom Colicchio/ FW

出版社 / TEN SPEED PRESS

出版日期 / 2013/09/17

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,600

售價 / 9折, NT$ 1,440

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Le Pigeon: Cooking at the Dirty Bird 其它優惠/消息


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內容簡介

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.







詳細資料

誠品26碼 /2681230972008
ISBN 13 /9781607744443
ISBN 10 /1607744449
EAN /9781607744443

頁數341
尺寸28.4X22.3X3.3CM
裝訂精裝
級別
語言英文
成份




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