Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
New Orleans embraces international cuisine with gusto. From its European heritage to more recent culinary infusions from Vietnamese, Croatian, Greek, and Mexican cultures, the Crescent City is now home to hundreds of mouthwatering ethnic restaurants. One hundred of the best ethnic eateries open their doors and their kitchens in this luscious cookbook.
New Orleans has a long and enthusiastic relationship with seafood. Adjacent to the Gulf of Mexico, the city and its restaurants are famous for their profuse, innovative dishes. This lush cookbook features the fifty best Crescent City seafood restaurants and their recipes, perfect for those looking to create a sea of flavor.
About ninety percent of good Creole cooking requires a well-executed French roux. No one appreciates this more than “Mother Roux,” who here divulges over sixty of her best classically Creole recipes. From appetizers to desserts, from refreshingly sharp Shrimp Remoulade to deliciously rich Cherry Cheese Pie, “Mother Roux” prevents both cooking novice and professional alike from making any number of Creole cooking catastrophes.
In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors- it was a craft of artisans. This book attempts to recapture the traditional manner of cooking and eating in the South from the late 1800s until World War II. The authors have modernized these recipes in only one respect-by the mere fact that they have written them down. Many an original recipe has long since passed on with its creator- but Strickland and Dunn have preserved more than 125 classics of the Southern dinner table- mixed with stories and techniques as told by the contributors.
Passover meal preparation can be difficult with the challenge of creating meals that are both unleavened and healthy, not to mention tasty! Passover Lite Kosher Cookbook is the answer to this challenge. Not only is every recipe kosher for Passover but also interesting and delicious—and not just limited to Passover cooking.
This is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend. The notorious pirate Jean Lafitte was a frequent visitor to the local Creole tables, and his legend lives today throughout the swamps of southwest Louisiana. Hardcover.
No traditional Polish feast is complete without a sweet ending. As simple and inviting as a warm chestnut cookie or as elegant as a tall mocha torte, classic Polish desserts are rich in heritage and in flavor. The authors’ second addition to Pelican’s Classics Series, this cookbook is dedicated to the legacy of desserts that those of Polish descent will remember from childhood. From casual and rustic to intricate and elegant, these recipes provide the perfect dessert for any occasion.
Hospitality and hearty food are the hallmarks of the Polish dining experience. This classic and concise cookbook features dozens of favorite Polish dishes showcasing a variety of flavors, preparation techniques, and ingredient selections. With titles given in both Polish and English, recipes range from cucumber salad and beet soup to pork cutlets, potato pancakes, and paczki. A chapter devoted to pierogi presents the dumplings with an assortment of fillings, and the final chapter of sweets tops off any meal in true Polish fashion.
Joey Allaham realized a dream when, in 2000, he opened the first high-end kosher steakhouse in New York. The elegant restaurant, located in Midtown Manhattan, slowly gained fame for its commitment to quality and flavor while maintaining the strictest kosher guidelines. The creativity of offerings exploded with the hiring of Chef David Kolotkin eighteen months later. He and owner Allaham work in tandem to devise and present some of the most innovative kosher dishes to be found in any restaurant. Allaham’s traditional meat preparation has brought national and international acclaim.
Have you ever wondered, after marveling over a sumptuous four-star meal in an elegant restaurant, just how those celebrated dishes are created?
This rare and exciting cookbook offers the home chef exactly same recipes as those used in some of the world's most famous restaurants, recipes upon which the fame of those establishments has been built.
The recipes in this book are as bewitching as an off-shore breeze, plumbing the mysteries of native dishes in accurate and easy-to-follow details that assure the success of every recipe-whether it is for Pickled Chicken or Sweet Potato Pudding. In Puerto Rican Cookery, Mrs. Valldejuli traces the development of traditional native cookery and reveals secrets of the essence of Puerto Rican cookery-keymark to fabulous island delicacies. Native Taino petroglyphs illustrate this handsome book.
The recipes in this book are as bewitching as an off-shore breeze, plumbing the mysteries of native dishes in accurate and easy-to-follow details that assure the success of every recipe—whether it is for Pickled Chicken or Sweet Potato Pudding. In Puerto Rican Cookery, Mrs. Valldejuli traces the development of traditional native cookery and reveals secrets of the essence of Puerto Rican cookery-keymark to fabulous island delicacies. Native Taino petroglyphs illustrate this handsome book.
This is the ePub/eBook version of this title. This is not the print edition.
New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this edition, the authors offer 119 recipes they consider most representative of New Orleans home cuisine. The carefully compiled recipes include metric measures, and may be prepared perfectly, even by the beginning cook. Balanced categories make the volume simple but complete, so that everyone, from gourmet chef to neophyte cook, may enjoy the pleasures a wide range of food many regard the best in the world. Spiral.
New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this edition, the authors offer 119 recipes they consider most representative of New Orleans home cuisine. The carefully compiled recipes include metric measures, and may be prepared perfectly, even by the beginning cook. Spiral.
Every kitchen retains a ghost of a past cook who spiced a certain recipe with a special ingredient. An old New Orleans kitchen is flavored by the eighteenth-century French and Spanish and the nineteenth- and twentieth-century Americans, Germans, Irish, Italians, and Latin Americans.
A celebration of food, tradition, and the French lifestyle, this unique collection of recipes, anecdotes, and photographs from rise, an oasis of French cuisine in Dallas, offers readers nothing short of a completely transformative sensory experience. With a menu designed to complement and celebrate the restaurant’s masterpiece dish—the soufflé—rise specializes in nurturing the body and soul. Savory and sweet soufflés, bright salads, and artisanal cheeses are among the highlights of the eatery’s simple and elegant menu.