| Cajun Pig Contributor(s): Poché, Dixie (Author), Folse, Chef John D. (Foreword by) |
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ISBN: 1467144460 ISBN-13: 9781467144469 Publisher: History Press OUR PRICE: $19.79 Product Type: Paperback - Other Formats Published: November 2020 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole - Cooking | Specific Ingredients - Meat - Cooking | Methods - Barbecue & Grilling |
| Dewey: 641.664 |
| LCCN: 2020941803 |
| Physical Information: 0.6" H x 6" W x 9" (0.83 lbs) 176 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |