Cajun Pig
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| Author | : Dixie Lee Poche |
| Publisher | : Arcadia Publishing |
| Total Pages | : 191 |
| Release | : 2020-11-02 |
| Genre | : Cooking |
| ISBN | : 1439671613 |
“When it comes to swining and dining in Louisiana, Dixie Poché has it covered. From snout to tail . . . it’s all here.” —Chef John D. Folse, Louisiana’s “Culinary Ambassador to the World” 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. “Dixie Poche, author of two other looks at the state’s rich culinary traditions, Louisiana Sweets and Classic Eateries of Cajun Country, takes a deep dive into the connection of Louisiana’s unique people and food with the noble hog.” —Houma Today “The book takes a nostalgic look at visiting old-time ‘mom and pop’ Cajun meat markets and provides a behind-the-scenes look at the many dishes that made them famous. It also serves as a travel guide to many local eateries and festivals in which the culinary star is the pig.” —The Advocate
| Author | : Dixie Poché |
| Publisher | : Arcadia Publishing |
| Total Pages | : 176 |
| Release | : 2020 |
| Genre | : History |
| ISBN | : 1467144460 |
"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 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."--Back cover.
| Author | : Mike Artell |
| Publisher | : Penguin |
| Total Pages | : 42 |
| Release | : 2006-10-05 |
| Genre | : Juvenile Fiction |
| ISBN | : 0803728158 |
Trosclair, Thibodeaux, and Ulysse are three pigs with a whole lot to do. Their mom has just kicked them out of the house and it's time they make their own way and start constructing new homes in the heart of the swamp. When ol' Claude the gator comes sneaking along, however, the three brothers are forced to question their choice of construction materials! This hilarious tale from the creators of the popular Petite Rouge (which School Library Journal declared "A treat from start to finish") will once again take you to the heart of the Cajun swamps and show you the Three Little Pigs like you've never seen them.
| Author | : John Thorne |
| Publisher | : Macmillan |
| Total Pages | : 530 |
| Release | : 1996 |
| Genre | : Cooking |
| ISBN | : 0865475024 |
The Thornes grew up on Yankee cooking, and they were moved to find that culinary tradition alive in saltwater Maine. In "Here", the first section of the book, they renew their acquaintance with familiar dishes - lobster stew, baked beans, blueberry bread-and-butter pudding - in both Down East vernacular eating places and home kitchens. The second part of the book, "There", traces Thorne's love affair with the cooking - New Orleans Creole and bayou Cajun - of southern Louisiana. Although his visits there were all too brief, la cuisine de Louisiane has continued to enchant him, as has the experience of being a stranger in a strange land. Finally, in the third section, "Everywhere", Thorne takes the measure of an American cuisine that, more and more, is learning to survive without any real roots at all. He comes to terms with white bread and American cheese, explicates the erotics of the hamburger and the chocolate chip cookie, follows the evolution of the barbecue out of the decline of the pig, and examines the role of cornbread in the formation of the American character. Cooks will find fresh inspiration in the book's many detailed recipes, from home-fried potatoes, fresh pea pie, and Moosehead gingerbread to an amazing concatenation of rice-and-bean dishes that reach from the American South through the Caribbean and all the way back to Africa.
| Author | : Mike Artell |
| Publisher | : Penguin |
| Total Pages | : 34 |
| Release | : 2001-05-01 |
| Genre | : Juvenile Fiction |
| ISBN | : 0803725140 |
Big Bad Gator Claude will do anything to have a taste of Petite Rouge...even if it means putting on a duck bill, flippers, and frilly underwear. He presents no match for the spunky heroine and her quick-thinking cat TeJean, though, as they use some strong Cajun hot sauce to teach Claude a lesson he will never forget! The combination of hilarious rhyme and exaggerated art creates a highly original retelling of the classic fairy tale. A pronunciation guide/glossary accompanies a tempting dialect that begs to be read aloud or acted out again and again. This is Little Red Riding Hood as she's never been seen before: Cajun and ducky.
| Author | : Mike Artell |
| Publisher | : Penguin |
| Total Pages | : 36 |
| Release | : 2006-10-05 |
| Genre | : Juvenile Fiction |
| ISBN | : 1101653434 |
Trosclair, Thibodeaux, and Ulysse are three pigs with a whole lot to do. Their mom has just kicked them out of the house and it's time they make their own way and start constructing new homes in the heart of the swamp. When ol' Claude the gator comes sneaking along, however, the three brothers are forced to question their choice of construction materials! This hilarious tale from the creators of the popular Petite Rouge (which School Library Journal declared "A treat from start to finish") will once again take you to the heart of the Cajun swamps and show you the Three Little Pigs like you've never seen them.
| Author | : Michael Sullivan |
| Publisher | : |
| Total Pages | : 163 |
| Release | : 2013-05 |
| Genre | : Cooking |
| ISBN | : 1592537871 |
Roasting pigs and other whole animals is a cooking technique that is thousands of years old, but is a lost art. This nose-to-tail book reconnects you with this culinary mainstay.
| Author | : Donald Link |
| Publisher | : Clarkson Potter |
| Total Pages | : 472 |
| Release | : 2012-06-13 |
| Genre | : Cooking |
| ISBN | : 0770434207 |
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
| Author | : Roy Frusha |
| Publisher | : Loose Cannon |
| Total Pages | : 327 |
| Release | : 2013-05-15 |
| Genre | : Fiction |
| ISBN | : 1939812070 |
A Tale of Bayou drug smuggling The mystery begins when a barge and tug appear one morning, seemingly abandoned, at a remote shipyard on a South Louisiana bayou. Oddly, there are three national flags on board, but its owner and crew have vanished. The suspense builds when Louisiana State Police narcotics agents find fifteen tons of oil and water soaked marijuana in the hold. They quickly learn it is just the damaged dregs of the single largest importation of drugs in the history of the United States. Wrestling with Pigs is a novel about smugglers, cops and corruption on the Cajun coast. Based on real events, this authentic story provides humorous, and sometimes graphic insight into police life complete with complex and flawed characters. It gives a gritty, and in-the-trenches look at the lucrative Central American-originating drug smuggling operations of the 80's and how U.S. law enforcement struggled to combat it. Political insights revealed may just change the reader's perception of organizational leadership inside police agencies and their bureaucracies.
| Author | : Kevin Belton |
| Publisher | : Gibbs Smith |
| Total Pages | : 323 |
| Release | : 2021-08-31 |
| Genre | : Cooking |
| ISBN | : 1423658396 |
Cook your way across Louisiana with beloved chef Kevin Belton’s newest cookbook! Kevin Belton’s fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton’s Cookin’ Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin’s captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.
