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Cajun Pig - Poché, Dixie, and Folse, Chef John D (Foreword by)
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"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. The author traverses Cajun country to dive in to the ...

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Cajun Pig 2020, History PR

ISBN-13: 9781540245304

Hardcover

Cajun Pig 2020, History Press

ISBN-13: 9781467144469

Trade paperback