Gabe Rucker on the Le Pigeon Cookbook's Sense of Place

[Avila/Eater]

Chef Gabriel Rucker set out to write his first cookbook two years ago after winning the James Beard award for Rising Star Chef. It's fitting, then, that the release of Le Pigeon: Cooking at the Dirty Bird coincides with his second Beard win, this time for Best Chef Northwest. Over on Eater National, Rucker talks about recreating the first five years of Le Pigeon, cookbooks with a sense of place, collaborating with a co-author (in this case, Meredith Erickson), and what recipe from the cookbook he'd eat straight out of the pot.

Head over to Eater National for the full interview. >>