Libro Cajun Pig: Boucheries, Cochon de Laits and Boudin (American Palate) De Poché, Dixie ; Folse, Chef John D.

portada Cajun Pig: Boucheries, Cochon de Laits and Boudin (American Palate)

Formato

Libro Físico

Autor

Dixie Poché

Prefacio de

Chef John D. Folse

Editorial

History Press

Idioma

Inglés

N° páginas

176

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 1.5 cm

Peso

0.38 kg.

ISBN13

9781467144469

Categorías

Relativo al pueblo criollo (creole)
Los cajún
Cocinas nacional y regional
Aparatos de cocina: usos y trucos
Recetas de carnes y caza

Cajun Pig: Boucheries, Cochon de Laits and Boudin (American Palate)

Dixie Poché (Autor) · Chef John D. Folse (Prefacio de) · History Press · Tapa Blanda

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Reseña del libro "Cajun Pig: Boucheries, Cochon de Laits and Boudin (American Palate)"

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.