Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
RodnReel.com is the largest online fish and game organization in the United States. Its members are a community of avid sportsmen and women who have shared information about camp sites, hunting gear, fishing equipment, and all the tips and tricks of their favorite sport. In this outdoor cookbook, they share the end result: the meal. A Contributor’s Bio introduces readers to the chefs in a personal manner. People have come from all over to enjoy the marshes, woods, and swamplands and to share the recipes they have spent lifetimes perfecting.
Cajun cooking, which originated in South Louisiana’s bayou country, is hot and spicy and relies on easy-to-acquire ingredients. Creole food has a more citified style and developed in the Creole kitchens of New Orleans. Restaurants in Louisiana have developed a style of their own, at times combining Cajun and Creole influences to produce “Louisiana Cooking,” a truly original cuisine that relies on spicy sauces, fresh produce and seafood, and thick gravies. Paperback.
This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States.
Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, has sold more than 200,000 copies and has special appeal to those who enjoy the island’s cuisine. Hardcover.
Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, has sold more than 200,000 copies and has special appeal to those who enjoy the island's cuisine.
This is the ePub/eBook version of this title. This is not the print edition.
Colorful Louisiana Cuisine in Black and White captures the essence of the unique blends that give Louisiana cooking its distinct taste. The combined effort of two Louisianans, one a descendant of slaves and the other a descendant of a plantation family who owned slaves, this edition includes more than six hundred delicious recipes from families that “set a good table.” Hardcover.
This cookbook provides recipes for every edible species of fish and shellfish found from Tampa Bay, Florida, to Mexico. They range from quick and easy to gourmet preparations. From catfish to snapper to shark, there are recipes for every palate and techniques for every level of experience in the kitchen.
Ann Hollowell, host of The Cooking Lady, assembles some of her best Southern recipes, throwing in a dash of humor as she tells the funny stories behind her favorite foods. Hollowell suggests where you can add a bit more of this or try that instead, because cooking should be about having fun and experimenting.
Cooking With Country Music Stars is a unique culinary collaboration by 37 of country music’s biggest names. In cooperation with the Country Music Foundation, such stars as Kenny Rogers, Dolly Parton, Barbara Mandrell, Hank Williams, Jr., Tanya Tucker, The Judds, Conway Twitty, the Oak Ridge Boys, and Tammy Wynette share their favorite recipes with their legions of fans. Hardcover.
The restaurant’s second cookbook is an invitation into a family experience. Anthony and Gail’s son, John, shares his parents’ lives through recipes, anecdotes, photos, and letters of support they received after Hurricane Katrina.
Kid Chef Eliana keeps the good times rolling in this kid-friendly cookbook of Louisiana cuisine. With nearly thirty exciting recipes from meat pies to boudin balls to Mardi Gras king cake, Eliana undertakes a culinary journey exploring unique gastronomic traditions from all regions of the state. With Eliana’s help, your delicious dishes are sure to satisfy the taste buds of all ages!
First published by the thirty-two ladies of the Christian Woman’s Exchange in 1885, Creole Cookery is an exhaustive collection of nineteenth-century Creole recipes, the second volume of its kind to be printed in New Orleans. Reprinted here in its original format, Creole Cookery serves as both a historical reference to the foods and habits of the day as well as a usable recipe book for contemporary kitchens. Many of the recipes are used for cooking demonstrations in the open-hearth kitchen at the Hermann-Grima House in New Orleans’ French Quarter.
This delicious compilation is cooked with a roux of raconteur Howard Mitcham’s wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. Paperback.
“In a sunny California kitchen, a meal is in progress. How does it all happen? The variety and abundance of flavors, colors, and textures . . . coming together, becoming a memorable meal?”
Highlighting iconic Dallas dishes and the confections made famous by the city’s favorite restaurants, Dallas Classic Desserts shares the secrets behind such indulgences as Fearing’s Caramelized Apple Fritters and Al Biernat’s Texas Pecan Pie à la Mode.
Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, with her husband, Chef Allen. Winner of the 2001 Veuve Clicquot Irish Businesswoman of the Year Award, Darina Allen lectures and travels extensively. She is also Ireland’s most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. As a cookbook writer, Darina Allen has won the Langhe Ceretto-SEI Prize and was short-listed for the IACP Julia Child Awards. Other Pelican books that celebrate the cuisine of Ballymaloe are A Simply Delicious Irish Christmas by Darina Allen and The Ballymaloe Bread Book (pb original) by Chef Allen.
A veritable cornucopia of tasty delights, this cookbook presents recipes that have proven popular in America’s great Southwest. Compiled by the All Saints’ Episcopal Church and Day School of Phoenix, Arizona, this kitchen-tested collection features more than two hundred savory dishes. Many are native to the Southwest, and all are sure to please the most discriminating palate.