Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Amazingly, a single tomato contains 40 percent of the recommended daily allowance of vitamin C and 20 percent of the recommended daily allowance of vitamin A. Tomatoes are also high in potassium and iron, but low in sodium. The Tomato Cookbook is devoted to the tomato, one of the greatest culinary treasures in the world.
It is quite a common assumption that Irish culinary talents extend no further than the preparation of potatoes and the brewing of strong whiskey. This belief, however, is erroneous, as the rich and diverse offerings in Traditional Irish Recipes demonstrate.
In the Tsunami Restaurant Cookbook, Chef/owner Ben Smith sets out to demystify the qualities of different fish as well as the Asian ingredients used in his award-winning, Memphis based Tsunami Restaurant kitchen. Anyone interested in healthy, Asian-influenced seafood cookery and the cooking style and philosophy of a chef with a penchant for creating “clean, uncluttered presentations” and “crisp, identifiable flavors” will find the Tsunami Restaurant Cookbook to be an inspiring and accessible tool.
Part dramatic history, part eerie ghost stories, part a study of marketing genius, and part a celebration of restaurant excellence, this cookbook by author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. In a continuation of the research begun for her first project with Pelican, Mme. Bégué’s Recipes of Old New Orleans Creole Cookery, Tooker focuses on the second-oldest restaurant in New Orleans with its more-than-a-century-old tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter.
Turkish cuisine has borrowed from French, Italian, Persian, Ottoman, and Arab influences to craft menus rich in culture and tradition. With more than 650 recipes broken down into twenty-four categories, The Turkish Dining Table: Recipes for Health and Happiness is a valuable cookbook for the novice or expert who is interested in experiencing great Turkish cuisine. From hummus to grilled whiting, from lentil and mint soup to Bosnian ravioli, all food categories are covered in this complete Turkish cookbook. Entire meals to snacks and desserts are offered, some very familiar to American palates, others a distinct departure from the ordinary.
Featuring the foods and customs of two families whose roots are planted in the Tuscan hills, this comprehensive presentation of the cuisine of Northern Italy includes nearly three hundred kitchen-tested recipes. Covering every aspect of the Tuscan kitchen from appetizers through dessert, the recipes feature breads; fish and game dishes; meat, lamb, and veal offerings; omelets; pastas (from stuffed varieties to polenta); poultry; rice; salads; snacks; sauces; soups; and vegetables. An entire chapter focusing on pork preparations includes some of the books showcase recipes, such as porchetta, and outstanding salami, prosciutto, and blood pudding.
First opened for business in 1920, Uglesich’s Restaurant has become one of the premier destination restaurants for locals and tourists alike. Over the years, the restaurant has gone from its humble beginnings, serving po’ boys, fried seafood, and breakfast, to offer gourmet-quality New Orleans food, attracting culinary critics from around the world. Hardcover.
Travis J. Henry became a vegetarian in 1992. It was Travis’s experimentation in creating delicious vegetarian dishes that led to co-writing a cookbook with his mother, Carla L. Henry, the co-author of Souper Skinny Soups, also by Pelican. The result is Vegetarians in the Fast Lane, almost 200 delicious recipes.
This tantalizing book brings together information and photos on the Vietnamese dishes, culture, and history in New Orleans. Recipes from restaurants such as Café Minh, Tan Dinh, and Pho Tau Bay are included. Local chefs have embraced this newest addition to the palate of New Orleans, and international luminaries such as John Besh, Emeril Lagasse, and Brian Landry have contributed their personal recipes for this volume. This immersive experience into Vietnamese culture will leave readers and cooks asking for seconds.
Combining the smoky, mesquite aroma of Texas fare with the bold and spicy flavors of Mexican cocina, food writer Angelina LaRue embraces the versatile reach of the Southwest—a reach that, for LaRue, even encompasses the Native American culinary tradition. Simple, fresh, and farm-grown ingredients enhance the vibrant flavor profile of Southwestern cuisine.
Wine club memberships are an increasingly popular way to experience California wine country. This comprehensive guide includes details on more than ninety wine clubs located in Sonoma County, California. The clubs that have been profiled were chosen because of their easy access to newcomers and their unique benefits. Details include: annual cost of membership, discounts, lists of specialty wines, club events, number of members, contact information, and club Web sites.
An explosion of flavors in a unique range of recipes reflects the variety of Indian regional cookery. Taking the best foods from the different cultures of her country, Rohini Singh has updated the traditional Indian ways of cooking. Modern, labor-saving methods allow the best of these exotic dishes to be made by all cooks. The novice to the busy experienced cook will find much of interest. Hardcover.
Folks in the Hill Country have traded in their wood-burning stoves for microwave ovens. And even though a freshly killed hen is better eating on the dinner table, they have found sufficient substitutes at the grocery store for their everyday cooking. Adapting to technology, convenience, and even the desire for some new recipes from other regions, Ledford shows how the residents of this part of Tennessee are preparing their favorite dishes in the modern age. The recipes are as genuine as they come, with historic, rustic influences seeping through contemporary ingredients and techniques.
In this exciting new cookbook, Miller invites the adventurous cook into the kitchens of the Mayans from the Yucatan peninsula of Mexico. As an introduction for a cook who has never experienced the tastes from south of the border, this book offers everything needed to start learning. The author provides a description of what ingredients are common in Mayan foods and why, along with a list of necessary utensils and special techniques for preparation and cooking. Paperback.
policy - Copyright 2017 Pelican Publishing Company