Le Pigeon: Cooking at the Dirty Bird

2013 | Food & Drink

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 pastry chef Lauren Fortgang and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style.
Author info
GABRIEL RUCKER is the chef and co-owner of Le Pigeon and Little Bird. He worked at Paley's Place and The Gotham Building Tavern before moving to Le Pigeon.
MEREDITH ERICKSON is co-author of The Art of Living According to Joe Beef with Fred Morin and David McMillan; her work has appeared in the New York Times, National Post, Elle, and the Observer Food Monthly.
LAUREN FORTGANG is the pastry chef at Le Pigeon and Little Bird; she has held positions at Craft, Hearth, and Paley's Place.
ANDREW FORTGANG is the co-owner, general manager, and sommelier at Le Pigeon and Little Bird. Born and raised in New York, he worked at Gramercy Tavern, Jean-George, Aureole, and Craft before relocating to Portland.

Gabriel Rucker (Author)