LePigeon: Cooking at the Dirty Bird
BY GABRIEL RUCKER, MEREDITH ERICKSON, LAUREN FORTGANG + ANDREW FORTGANG. This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of more than 125 recipes from his popular Portland restaurant. Dining at Le Pigeon is a celebration of high and low extremes in cooking: Buffalo hot wings are elevated with the substitution of sweetbreads, a simple potato salad gets "dirty" with the addition of chicken livers, and a $3 Coors appears next to premier wines. Serious yet playful, this debut cookbook recounts the ascension of James Beard Award-winning chef Gabriel Rucker to the top of the Portland food scene and the shift of a modest neighborhood eatery to a must-visit destination. Offal-centric and meat-heavy, but by no means dogmatic, this collection of 125 recipes offers uncommon delicacies like Elk Tongue Stroganoff and Rabbit and Eel Terrine, envelope-pushing twists on classics like Beef Cheeks Bourguignon and Lamb Belly BLT, and surprisingly uncomplicated dishes like Simple Roasted Pigeon, Leek Carbonara, and Pork Tacos. Featuring wine recommendations, stand-out desserts, and stories about the restaurant's raucous history, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
- Year of Design
- Cover Stock
- Ten Speed Press
- 8.5"L x 10.75"W