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Cajun Pig
Dixie Poché
(Author)
·
History PR
· Hardcover
Cajun Pig - Poché, Dixie ; Folse, Chef John D.
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Origin: U.S.A.
(Import costs included in the price)
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Monday, June 10 and
Wednesday, June 26.
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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 Poch 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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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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