Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
A warm and humorous look at the rural lifestyle of a Tennessee farm family in the 1930s and 1940s, Hill Country Cookin’ and Memoirs is also a treasury of Southern family recipes from a time and place where cooking was an essential part of home life.
Author Ibbie Ledford, born and raised in the Tennessee hills, offers her special recipes along with some cherished personal memories. Hill Country treats and staples, traditional fare, and modern favorites are all included here. Recipes for Hand-Squashed Biscuits, Corn Fritters, Chicken Pot Pie, Baked Cheese Grits, Shepherd’s Pie, Flapjacks and Hot Blackberry Jam, Deer Steaks and Gravy, Squirrel Stew with Potato Dumplings, Fried Okra, Turnip Greens, Wilted Lettuce Salad, Buttermilk Pie, and Beef Jerky are accompanied by peculiar (to some) Hill Country customs such as how to clean and pluck a chicken, kill a hog, boil a country ham, fry chitterlings, and make inexpensive Christmas tree ornaments.
This unique cookbook contains over 300 recipes for scrumptious meals ranging from Escargot En Croute to Southern Fried Chicken. Occasional photographs and quotations from the likes of W.C. Field and others evoke the excitement and the elegance of a day at the races. Hardcover.
The Hotel del Coronado ranks among world-class resorts such as The Breakers, The Greenbriar, and The Four Seasons. A national landmark on the shoreline of southern California, this luxury hotel plays host to foreign leaders, esteemed writers, actors, and travellers from around the world, and, of course, it serves the most fabulous menus of any North American resort. Hardcover.
With more than eight thousand restaurants, the Houston area boasts a wonderfully diverse and rich culinary culture, not to mention an outstanding offering of desserts. Pelican’s Classic Recipes Series comes to the Space City with this presentation of dozens of luxuriously photographed cakes, pies, tarts, custards, cookies, ice cream, and more from the city’s best and most iconic restaurants and chefs.
This delicious offering of Mexican dishes from Houston’s famous and favorite restaurants presents dozens of classic and contemporary recipes side by side, enticing the home cook to bring the unique flavors of Houston’s Mexican cuisine to the table. The traditional flavors of fresh lime, cilantro, fiery peppers, and creamy queso infuse the dishes with authentic Mexican flavor while the signature local touches mark each recipe as unmistakably Houstonian. Real Guacamole from Yelapa, Poblano Mole Enchiladas from La Guadalupana, Carnitas from Santos, and Dos Leches y Canela Flan from Rebecca Masson are among the book’s showcase selections.
This delicious offering of seafood favorites from Houston’s famous restaurants showcases classic seafood preparations alongside those with a decidedly non-traditional approach bringing the unique flavors of Houston’s Gulf Coast cuisine to the kitchen. Filled with tips from well known chefs and award-winning newcomers, this book offers advice for the home cook on selecting and preparing the “fruits of the sea” and is sure to become a favorite for every seafood lover.
“How Iowa Cooks is a 266-page book full of the best of the heartland. . . . The breadbasket of America is amply represented in the more than 600 recipes, from all over the state.” Spiral.
When you’re raised by a grandmother whose life ambition is to see that all of her family and friends are fed palate-pleasing traditional dishes, the apple strudel doesn’t fall far from the tree. Whenever people came to visit Marla Brooks’s grandmother, the first question was always “What can I get you to eat?” soon followed by “Here, have a little bit more.” Over time, Ms. Brooks has come to follow in her grandmother’s footsteps, and always has something tasty to offer guests. Paperback.
Grab your slow-cooker and get ready to take a culinary tour through the Crescent City with mouth-watering recipes such as Laissez les Bons Temps Rouler Shrimp Étouffée, Flambeaux Gumbo, and Royal Street Red Beans!
Sicily, Calabria, Campania, Basilicata, Apulia, Abruzzo, Molise, and Lazio are well-known for their iconic, mouth-watering dishes. In this delicious exploration, Italian American author Bill Abruzzo dishes up the tastes of his family’s heritage. From the tranquil vineyards of Frascati near Rome to the bustling city of Palermo with its Byzantine and Arab influenced architecture, this personal tour blends anecdote, family, and food in a savory combination and finishes at Abruzzo’s own farm in Virginia.
Savannah’s oldest eatery has served its renowned barbecue to thousands of luminaries, locals, and visitors since 1924. The welcoming atmosphere and outstanding food of this family business are hallmarks of Johnny Harris Restaurant. With this book, barbecue enthusiasts can bring that signature taste and history into the home. Featuring vintage photographs and reminiscences from generations of patrons, this delectable book is a delightful homage to the heritage and flavor of an iconic institution.
Written in Spanish, Juntos en la Cocina provides a complete tour of the culinary arts of Puerto Rico. Adobo and sofrito, the bases of many island dishes, are described in detail. To enable both novice and experienced cooks to create savory meals, each recipe gives step-by-step instructions, with special emphasis on preparation and serving.
This is the ePub/eBook version of this title. This is not the print edition.
Justin Wilson, who radiates charm, warmth, and the earthy joie de vivre of storied Cajun country, is also a great chef and has assembled in this volume another great treasury of authentic Cajun recipes.
Justin Wilson took a culture slur and made it a label of distinction. He proudly identified himself, and his cooking, as “Cajun.” His experiences as a safety engineer were the catalyst of his transformation into one of the most familiar Cajun personalities of the last century.
In this tasty collection, the world’s foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, The Justin Wilson Gourmet and Gourmand Cookbook combines Justin Wilson’s “ga-ron-teed to please” recipes with a liberal sprinkling of his Cajun humor and forty-nine color photographs. Many of the recipes on Justin’s PBS show are featured.