Le Pigeon: Cooking at the Dirty Bird, by Gabriel Rucker and Meredith Erickson with Lauren and Andrew Fortgang; Foreword by Tom Colicchio (Ten Speed Press, 2013). If you’re looking for creative ideas, the bird is the word: You’ll see what we mean when you check out these recipes from Gabriel Rucker at Le Pigeon. Rucker, a two-time James Beard Award Winner and executive chef at the Portland, OR, destination restaurant, has compiled a new cookbook with writer Meredith Erickson, ...

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