This is the debut cookbook from Gabriel Rucker, named as a James Beard rising star. Le Pigeon: Cooking At The Dirty Bird ($30) features a serious but at the same time playful collection of more than 125 recipes from Rucker’s phenomenally successful restaurant in Portland. Dining at Le Pigeon is a culinary experience like no other as it celebrates both end of the cooking spectrum. Buffalo hot wings are taken to a whole new level thanks to sweetbread, simple potato salads become dirty with the inclusion of chicken livers and on the drinks menu you will find $3 Coors rubbing shoulders with premier cru Burgundies. This is the book that charts the rise of Gabriel Rucker to the very top of the food scene in Portland, and what a journey it is.
The Summer of Beer and Whiskey ($20) is about Chris von der Ahe who knew so little about baseball it could be written on a postage stamp, yet his risked his life savings in order to found a franchise that would grow into the St Louis Cardinals. Despite this, the German born proprietor of a […]