Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
From the roast beef poor boys at Acy’s Pool Hall, to enchiladas with fresh ranchero sauce at Castillo’s, and pancakes of many varieties at Bucky Forty-Nine, this volume takes a bite out of New Orleans’ legendary dining scene. Authors Peggy Scott Laborde and Tom Fitzmorris reminisce about some of the best former eateries from around the city. They even include forty of their favorite recipes. Food critic Fitzmorris rates each restaurant on a five-star scale.
The city of New Orleans has produced some of the finest chefs in the world. The only American city to boast its own distinct cuisine, it has spread the Creole word through the hands of master chefs—and Louis Evans was one of the best. Executive Chef of the Caribbean Room at the famous Pontchartrain Hotel for 18 years, and former Chef at the popular Kabby’s restaurant at the New Orleans Hilton, Evans served what some believe to have been the best Creole dishes in New Orleans for over 20 years. His years of expertise have been drawn upon here to present Evans’ own collection of recipes—no secrets withheld or details left out. Hardcover.
The city of New Orleans has produced some of the finest chefs in the world. The only American city to boast its own distinct cuisine, it has spread the Creole flavor through the hands of master chefs—and Louis Evans was one of the best. Executive chef of the Caribbean Room at the famous Pontchartrain Hotel for eighteen years and chef at the popular Kabby’s restaurant at the New Orleans Hilton, Evans served what some believe to have been the best Creole dishes in New Orleans for over twenty years. His years of expertise have been drawn upon here to present Evans’ own collection of recipes—no secret withheld or detail left out. Paperback.
A native New Orleanian, Poppy Tooker is passionate about food and the people who make it. She hosts the popular weekly radio show Louisiana Eats! From which this book originates. From the transcripts of fifteen one-on-one interviews featuring specialists of iconic Louisiana foods, Tooker introduces the reader to the stories behind the everyday foods that make culinary history. Each intriguing essay features recipes that showcase these culinary treasures and a photo of the personalities behind the engaging anecdotes.
The final addition to the Louisiana Seafood Bible Series, this more-than-just-a-cookbook picks up where The Louisiana Seafood Bible: Fish Volume 1 left off. From Almond and Macadamia Crusted Fish to Vietnamese Claypot Catfish, there is a seemingly endless supply of delicious fish preparations that are certain to become family favorites. The most unique feature of this book is its glossary, which contains both photographs and a listing of the best cooking methods for one hundred-plus Louisiana fish species.
A complete guide to all things crawfish waits inside this second volume of The Louisiana Seafood Bible. Retired fisheries expert Jerald Horst and his wife, Glenda, team up again to provide delectable recipes, in-depth essays, and information about the evolution of the crawfish industry.
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America’s favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation.
Whether fried, baked, pan-seared, or grilled, fish fits any plate and is sure to please any crowd. The fifth volume in the Louisiana Seafood Bible Series, this collection offers fish lovers a taste of Louisiana’s freshest catches. An assortment of more than seventy-five home-style dishes is included, such as fish nachos, Louisiana Bouillabaisse, and CenLA Seafood Jambalaya.
Oysters vary in taste and quality more than any other Louisiana seafood and that’s why knowing how to choose the best oysters is so important. Fisheries expert Jerald Horst and his wife Glenda, who grew up cooking in a commercial fishing family, carefully guide readers along the path to successful meals, beginning with a comprehensive review of oyster biology and the oyster industry.
For over three decades, Nancy Wilson collected anecdotes and recipes from Louisiana’s Italian immigrants, including her family and friends, as a way to preserve her children’s Italian heritage. Included here alongside lively personal commentary are historical and cultural facts about Italian American immigration patterns, religious institutions and festivals such as St. Joseph’s Day, and over one hundred recipes from “the old country.”
This is the ePub/eBook version of this title. This is not the print edition.
When Lowney’s Cook Book was first published in 1907, it was heralded as a “new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers.” This new edition retains the original’s consistent, invaluable cooking instructions, tips, and copious numbers of chocolate recipes. More than a century later, the cookbook is still a staple in the collection of culinary historians and homemakers.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs. Paperback.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs.
At McGuire’s Irish Pub the mood is nothing if not fun. McGuire’s boasts its own award-winning wine cellar and microbrewery in addition to its many specialty drinks. The real draw is the food. As anyone lucky enough to have dined at McGuire’s will tell you, the food deserves to be served on a silver platter—or at least eaten with a golden spoon. For five consecutive years, the Pensacola pub has earned the coveted Golden Spoon Award, which denotes it as one of Florida’s top restaurants.
In the farm home of America’s past, the hearth of the home—the kitchen—represented the warmth and well-being of the family that met daily to enjoy hearty, homemade food and converse with pleasure. Award-winning artist Bob Artley evokes this ideal in this beautiful homage to the traditional Midwestern farm kitchen. Filled with heirloom family recipes and cozy memories and accompanied by Artley’s signature pen-and-ink drawings and full-color illustrations, this memoir provides a nostalgic and affectionate look at rural life, family, and food from a simpler time.
Originally published in 1900 from the handwritten notes of Mme. Bégué herself, this collection of dishes from a quintessential New Orleans restaurant are now available in a edited and modernized version of the 1937 edition. One of the first cookbooks ever published in New Orleans that became a sought-after souvenir of the Bégué’s dining experience, it has been updated with a foreword by renowned food enthusiast Poppy Tooker.