Cajun Pig: Boucheries, Cochon de Laits and Boudin
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Dixie Lee Poche., & Dixie Lee Poche|AUTHOR. (2020). Cajun Pig: Boucheries, Cochon de Laits and Boudin . Arcadia Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Dixie Lee Poche and Dixie Lee Poche|AUTHOR. 2020. Cajun Pig: Boucheries, Cochon De Laits and Boudin. Arcadia Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Dixie Lee Poche and Dixie Lee Poche|AUTHOR. Cajun Pig: Boucheries, Cochon De Laits and Boudin Arcadia Publishing, 2020.
MLA Citation, 9th Edition (style guide)Dixie Lee Poche, and Dixie Lee Poche|AUTHOR. Cajun Pig: Boucheries, Cochon De Laits and Boudin Arcadia Publishing, 2020.
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Grouping Information
Grouped Work ID | 3d548401-8ce2-2fb3-db46-47c2d0e6e8fd-eng |
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Full title | cajun pig boucheries cochon de laits and boudin |
Author | poche dixie lee |
Grouping Category | book |
Last Update | 2024-05-02 11:59:07AM |
Last Indexed | 2024-05-16 12:38:27PM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Mar 11, 2024 |
Last Used | Apr 18, 2024 |
Hoopla Extract Information
stdClass Object ( [year] => 2020 [artist] => Dixie Lee Poche [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/opr_9781439671610_270.jpeg [titleId] => 14114021 [isbn] => 9781439671610 [abridged] => [language] => ENGLISH [profanity] => [title] => Cajun Pig [demo] => [segments] => Array ( ) [pages] => 176 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => Dixie Lee Poche [artistFormal] => Poche, Dixie Lee [relationship] => AUTHOR ) ) [genres] => Array ( [0] => American - Southern States [1] => Cajun & Creole [2] => Cooking [3] => Culinary [4] => History [5] => Regional & Ethnic [6] => South - West South Central [7] => Special Interest [8] => Travel [9] => United States ) [price] => 3.99 [id] => 14114021 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => 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. [url] => https://www.hoopladigital.com/title/14114021 [pa] => [series] => American Palate [subtitle] => Boucheries, Cochon de Laits and Boudin [publisher] => Arcadia Publishing [purchaseModel] => INSTANT )