PDC Rolls, Au Pied de Cochon to Share

PDC Rolls, Au Pied de Cochon to Share

In a world where so many lent books are

forever lost between the pages of life, mixed in with the gently worn moving boxes,

half-dead houseplants, and mismatched socks, it’s

amazing when a book comes back to you.

But this is how I came to be acquainted with Au Pied de Cochon: The Album.  My boyfriend lent it to a

fellow cook a few years ago.  And it recently, miraculously, found its way

back to him, this time making itself at home on my coffee table.

So I spent some time with the infamously

foie gras-driven cookbook, pawing its pages filled with liver and sausage alongside more

liver, cheese curds, and heaps of potatoes.

Foie gras poutine … page turn … boudin

maison … foie gras and boudin tart … page turn … chicken pie with foie gras

sauce and crispy chicken skin … page turn ….

Eventually, I came upon a bun recipe.  “PDC

bread,” as titled in the book, with a picture of the bread in

gorgeous bun form at the bottom of the page.  A bun with a shiny,

lacquered top the color of a chestnut.  A top that very clearly yielded to

a tender brioche-like bottom.

I had been looking for a bread like

this.  The universe does not present such recipes very often.  So I

wasted little time getting to know it.

Sweet heavens.

It’s the kind of bun that is quite good when

eaten on its own, but is also easy to imagine paired with some enthusiastically

sauced beef or drippy pig parts.  It’s squishy and ever so slightly

buttery.  Precisely the kind of bread you want when you are eating

something that might just get all over your face.

Life gets messy sometimes.  It moves in

ways that you could never predict.  But it’s nice to know there are people

out there that still return books.  And still share cookbooks.  And

are willing to part with amazing bread recipes.  Recipes that actually

match up to the pictures taken of them.

PDC Rolls


  • 2 cups whole milk
  • 4 tsp dry yeast
  • 5 cups flour (plus more for the kneading),
  • 3 tbsp sugar
  • 2 tsp kosher salt
  • 2 eggs, gently mixed together
  • 7 tbsp butter, creamed
  • 2 egg yolks
Read the whole recipe on A Plum By Any Other Name