Leigh Bardugo

Lauren Fortgang

Elizabeth Evans

Jay Snyder

Brandon Rubin

Clark, Roger

David LeDoux

Tristan Morris

Six of Crows

Michael David Axtell

Ninth House

(Narrated by: Lauren Fortgang.) The wolves are circling, and a young king will face his greatest challenge in the explosive finale of the instant number-one New York Times best-selling King of Scars Duology. / / /  

The Demon King. As Fjerda’s massive army prepares to invade, Nikolai Lantsov will summon every bit of his ingenuity and charm - and even the monster within - to win this fight. But a dark threat looms that cannot be defeated by a young king’s gift for the impossible. . . 

The Stormwitch. Zoya Nazyalensky has lost too much to war. She saw her mentor die and her worst enemy resurrected, and she refuses to bury another friend. Now duty demands she embrace her powers to become the weapon her country needs. No matter the cost. . . 

The Queen of Mourning. Deep undercover, Nina Zenik risks discovery and death as she wages war on Fjerda from inside its capital. But her desire for revenge may cost her country its chance at freedom and Nina the chance to heal her grieving heart. . . . 

King. General. Spy. Together they must find a way to forge a future in the darkness. Or watch a nation fall.

King of Scars #2

Rule of Wolves

Fred Berman

Roger Clark

Kevin T. Collins

Peter Ganim

Crooked Kingdom

Khristine Hvam

Julie Clark

A Novel

The Last Flight

Kelly Harms

A Novella

You Can Thank Me Later

Ben Barnes

Daniel J. Zollinger

The Lives of Saints

Meredith Erickson

Gabriel Rucker

Andrew Fortgang

Presents a collection of over one hundred recipes from the Portland restaurant, including duck heart green bean casserole, rabbit spanakopita, boiled dungeness crab, and beef cheeks bourguignon.

Cooking at the Dirty Bird

Le Pigeon

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. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Cooking at the Dirty Bird [A Cookbook]

Lauren Fortgang

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