LE PIGEON: COOKING AT THE DIRTY BIRD

Written by Lee King

This is the debut cookbook from Gabriel Rucker, named as a James Beard rising star. Le Pigeon: Cooking At The Dirty Bird ($30) features a serious but at the same time playful collection of more than 125 recipes from Rucker’s phenomenally successful restaurant in Portland. Dining at Le Pigeon is a culinary experience like no other as it celebrates both end of the cooking spectrum. Buffalo hot wings are taken to a whole new level thanks to sweetbread, simple potato salads become dirty with the inclusion of chicken livers and on the drinks menu you will find $3 Coors rubbing shoulders with premier cru Burgundies. This is the book that charts the rise of Gabriel Rucker to the very top of the food scene in Portland, and what a journey it is.