Le Pigeon


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Product Details

Table of Contents

Foreword by Tom Colicchio
Introduction: Five Years of Le Pigeon

BBQ Celery Root, Mache, 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, Chevre, Almonds
Little Gem Lettuce, Gouda Cheese Dressing
Mortadella, Mustard Greens, Swiss Cheese

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

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}

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

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}

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, Creme Fraiche
Black Scallops, Crab Salad

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 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}

About the Author

"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. ANDREW FORTGANG is the co-owner, general manager, and sommelier of 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. MEREDITH ERICKSON is co-author of The Art of Living According to Joe Beef with Fred Morin and David McMillan, writer and project manager of The Family Meal by Ferran Adria, and her work has appeared in the New York Times, the National Po, Elle, and the Observer's Food Monthly."


"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

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