Name: Cajun Pig
SKU: 54706428
Price: 837.00 TWD
Availability: InStock
Author: Poché, Dixie ; Folse, Chef John D.
ISBN: 9781467144469

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Type

Physical Book

Author

Dixie Poché

Preface by

Chef John D. Folse

Publisher

History Press

Language

English

Pages

176

Format

Paperback

Dimensions

22.9x15.2x1.5 cm

Weight

0.38 kg.

ISBN13

9781467144469

Synopsis "Cajun Pig"

Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poché traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig.

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Cajun Pig - Poché, Dixie ; Folse, Chef John D.

Synopsis "Cajun Pig"

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