Le Pigeon: Cooking at the Dirty Bird
Authors: Gabriel Rucker, Meredith Erickson, Lauren Fortgang, Andrew Fortgang
When word got out that one of Portland’s most decorated chef’s was releasing a cookbook, chefs near and far eagerly awaited the release. Le Pigeon and Little Bird changed the fine food movement in one of the country’s largest foodie scenes, bringing French food together with some American traditions for a whole new dining experience. Rucker and Fortgang’s journey of building the Pigeon family together is interwoven with recipes from both Little Bird and Le Pigeon for the ultimate inspirational foodie experience.
Recommended Recipes: Rabbit in a Pig Blanket (pg. 107), Buffalo Sweetbreads, Hot Sauce, Celery, Blue Cheese (pg. 220).