Skip to Main Content (Press Enter) Toggle side nav
Le Pigeon by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Add Le Pigeon to bookshelf
Add to Bookshelf
Read An Excerpt

Look Inside

Read An Excerpt

Le Pigeon

Cooking at the Dirty Bird [A Cookbook]

Cooking at the Dirty Bird [A Cookbook]

By Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

By Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

By Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

By Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
Foreword by Tom Colicchio

Best Seller

Category: Cooking Methods

Category: Cooking Methods

Hardcover $40.00

Sep 17, 2013 | ISBN 9781607744443

Ebook $11.99

Sep 17, 2013 | ISBN 9781607744450

All Formats
+
    Le Pigeon by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang
    Hardcover $40.00
    Sep 17, 2013 | ISBN 9781607744443

    Buy from Other Retailers:

    See All Formats (1) +

    Hardcover
    –

    • Hardcover $40.00

      Sep 17, 2013 | ISBN 9781607744443

      Buy from Other Retailers:

    Ebook
    +

    • Ebook

      Sep 17, 2013 | ISBN 9781607744450

      Buy from Other Retailers:

    Buy the Ebook:

    About 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.

    About 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.

    Read An Excerpt

    Read An Excerpt

    Also by Meredith Erickson

    More Mandy's
    Friuli Food and Wine
    Mandy's Gourmet Salads
    Alpine Cooking
    Joe Beef: Surviving the Apocalypse
    See all books by Meredith Erickson

    Also by Meredith Erickson

    More Mandy's
    Friuli Food and Wine
    Mandy's Gourmet Salads
    Alpine Cooking
    Joe Beef: Surviving the Apocalypse
    See all books by Meredith Erickson

    About Gabriel Rucker

    GABRIEL RUCKER is the chef and co-owner of Le Pigeon and Little Bird. He worked at Paley’s Place and The… More about Gabriel Rucker

    About Meredith Erickson

    Meredith Erickson has co-authored The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, and Claridge’s: The Cookbook. She is currently working… More about Meredith Erickson

    About Lauren Fortgang

    Lauren Fortgang is a New York City–based actor whose voice-over work includes video games, commercials, and live announcing. She has narrated… More about Lauren Fortgang

    About Andrew Fortgang

    ANDREW FORTGANG is the co-owner, general manager, and sommelier of Le Pigeon and Little Bird. Born and raised in New… More about Andrew Fortgang

    About Gabriel Rucker

    GABRIEL RUCKER is the chef and co-owner of Le Pigeon and Little Bird. He worked at Paley’s Place and The… More about Gabriel Rucker

    About Meredith Erickson

    Meredith Erickson has co-authored The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, and Claridge’s: The Cookbook. She is currently working… More about Meredith Erickson

    About Lauren Fortgang

    Lauren Fortgang is a New York City–based actor whose voice-over work includes video games, commercials, and live announcing. She has narrated… More about Lauren Fortgang

    About Andrew Fortgang

    ANDREW FORTGANG is the co-owner, general manager, and sommelier of Le Pigeon and Little Bird. Born and raised in New… More about Andrew Fortgang

    Product Details

    Category: Cooking Methods

    Hardcover | $40.00
    Published by Ten Speed Press
    Sep 17, 2013 | 352 Pages | 8-1/2 x 10-7/8 | ISBN 9781607744443

    Category: Cooking Methods

    Ebook | $11.99
    Published by Ten Speed Press
    Sep 17, 2013 | 352 Pages | ISBN 9781607744450

    Praise

    “Not many books have gotten my juices going as much as Le Pigeon; it’s a proper joy.”
    —Fergus Henderson, founder of St. John restaurant and author of Nose to Tail Eating

    “I’d heard nothing about this Portland, Oregon institution until the book landed on my desk and utterly awed me. The young chefs draw influence from the Fergus Henderson nose-to-tail school but introduce a whole layer of iconoclastic hipster inspiration. When reading the contents makes you salivate, you know you have a winner.”
    Tim Hayward, “Best books of 2013” Financial Times

     
    “I absolutely love this book! A behind-the-scenes look at Portland’s beloved Le Pigeon restaurant, it’s fun, quirky, and delicious. With Gabriel Rucker guiding you through these beautiful recipes, you can’t go wrong.”
    —April Bloomfield, chef-owner of The Spotted Pig and author of A Girl and Her Pig
     
    “Gabriel once said to me, ‘We’re just trying to find new ways to get people to eat lots of butter,’ revealing his irreverent and over-the-top attitude to cooking (see his recipe for Bacon Butter, page 42) and life. What arrives on the plate at Le Pigeon is incredibly well thought out, sophisticated, and delicious. This is a remarkable collection of recipes and stories from one of the most hard-working and dedicated chefs I know, and his merry band of compatriots.”
    —Andy Ricker, chef-owner of Pok Pok
     
    “Gabriel Rucker, one of the hottest of the hot rock star chefs, has the humility to pay homage to the pillars of Portland’s dining scene and the brass to ‘Le Pigeonize’ every dish he cooks with his own high-spirited sensibility. Whether he’s dolloping oyster mayo on a hanger steak or turning lamb belly into a BLT, Rucker’s boisterous but disciplined cooking will both surprise you and charm the hell out of you.”
    —Tom Douglas, owner of Tom Douglas Restaurants
     
    “At Le Pigeon, Gabriel Rucker has the opportunity to cook in Oregon—a very soulful region where food and wine are in harmony with the terroir. His cuisine is all about balance, with a dash of American nostalgia. He gets it.”
    —Daniel Boulud, chef-owner of Daniel

    Table Of Contents

    Foreword by Tom Colicchio 
    Introduction: Five Years of Le Pigeon
     
    LETTUCE AND SUCH
    BBQ Celery Root, Mâche, Dulce de Bourgogne 
    Radicchio, Pears, Hazelnuts, Blue Cheese Dressing 
    Butter Lettuce, Pickled Garlic, Ramps 
    Butter Lettuce, Lemon Confit, Grapes, Spiced Brioche 
    Dirty Potato Salad 
    Le Pigeon Caesar 
    Tomatoes, Plums, Watercress 
    Grilled Romaine, Preserved Lemons 
    Cedar-Planked Zucchini, Chèvre, Almonds 
    Little Gem Lettuce, Gouda Cheese Dressing 
    Mortadella, Mustard Greens, Swiss Cheese 

    TONGUE
    Grilled Lamb’s Tongue, Creamed Peas, Morels 
    Elk Tongue Stroganoff 
    Beef Tongue Reuben 
    Tongue Bacon, Brioche, Celery, Capers 
    Lamb Tongue Fries, Rosemary Ketchup 
    Grilled Pork Tongue, Refried Beans, Lardo 
    BBQ Beef Tongue, Fried Rice 

    FAT LIVER
    Su Lien’s Foie Gras Torchon 
    Toasted Foie Gras and Jelly 
    Fig and Foie Gras Terrine 
    Foie Gras Bacon, Brioche 
    Chanterelle Soup, Foie Gras, Candy Cap Sandwich 
    Foie Gras, Peach Chutney Puff Pastry 
    Foie Gras Carpaccio  
    Foie Gras, Eel Pot-au-Feu, Pears, Dumplings 
    Spinach, Artichoke, Foie Gras  
    Foie-Creamed Spinach 
    {Gabriel’s Love Letter to Plymouth Valiants} 

    LITTLE BIRDS
    Simple Roasted Pigeon 
    Maple-Lacquered Squab, Duck Confit Hash 
    Duck Heart, Green Bean Casserole 
    Duck, Duck, Pigeon 
    Chicken-Fried Quail, Eggos, Foie Maple Syrup
    Pheasant Gnocchi, Sake Pears 
    Pigeon, Liver Crostini, Anchovy 
    Pheasant, Shiitake, Umami, Mizuna 
    Duck Nuggets 
    Quail, Pine Nut Risotto, Marmalade 
    Duck Breast, Goat Cheese Pierogies 
    Pigeon Crudo, Figs, Bourbon 
     
    RABBIT
    Smoked Rabbit Pie, Cheddar, Mustard Ice Cream 
    Rabbit in a Pig Blanket 
    Rabbit and Eel Terrine 
    Rabbit Blanquette, Pearl Onions, Mushrooms 
    Creamed Rabbit, Polenta, Black Truffles 
    Rabbit Spanakopita, Prosciutto, Truffles 
    Cognac, Braised Rabbit, Prunes, Sweet Potato, Chestnut Cream 
    Chicken-Fried Rabbit, Wild Mushroom Salad 
    {The Basement Tapes by Andrew Fortgang} 

    LITTLE TERRY (SMALL FISH DISHES)
    Hamachi, Foie Gras, Truffles, Mandarins 
    Radis Beurre (Ocean) 
    Fried Razor Clams, Habanero Buttermilk 
    Clams, Kielbasa, Beer 
    Boiled Dungeness Crab 
    Geoduck, Portobello, Yuzu 
    Octopus, Nectarines, Porcinis 
    Parisian Gnocchi, Escargot, Bone Marrow 
    Lobster Roe Pappardelle, Crab, Lemon, Crème Fraîche 
    Black Scallops, Crab Salad 

    BIG TERRY (LARGE FISH DISHES)
    Potato-Crusted Sea Bass, Leeks, Bottarga 
    Short Rib, Scallops, Succotash 
    Campfire Trout 
    Seared Oregon King Salmon, Cedar-Planked Porcini 
    Anchovy-Larded Swordfish, Fingerling Potatoes, Rosemary Aioli 
    Sturgeon au Poivre 
    Carrot Butter–Poached Halibut, Anchovy-Roasted Carrots, Fennel 
    Shrimp-Crusted Halibut, Chervil 

    PORK
    Pork Belly, Tripe, Fennel Jam 
    Potato and Nettle Soup, Crispy Pork 
    Pork Cheek, Ouzo, Feta 
    Pork, Pretzel Spaetzle, Kraut Slaw 
    Pork Shoulder Confit 
    Pork Tacos, Condiments 
    Jacked Pork Chops 
    Pig’s Foot, Watermelon, Feta 
    The “Le Bunk” Sandwich 
    Simple Roast Pork Loin 
    {The Weird and Wonderful World of Lars Norgren} 

    Looking for More Great Reads?
    21 Books You’ve Been Meaning to Read
    Be the first to know!
    And go from well-read to best read with book recs, deals and more in your inbox every week.
    And go from well-read to best read with book recs, deals and more in your inbox every week.
    By clicking SIGN UP, I acknowledge that I have read and agree to Penguin Random House’s Privacy Policy and Terms of Use.
    Dismiss
    Thanks!
    Something awesome is on its way.
    Back to Top

    Visit other sites in the Penguin Random House Network

    Raise kids who love to read

    Brightly

    Raise kids who love to read
    Today's Top Books

    Today's Top Books

    Want to know what people are actually reading right now?
    An online magazine for today’s home cook

    TASTE

    An online magazine for today’s home cook