Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
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!
Focusing on the similarities between French and Southern-style recipes, Chef Jennifer Hill Booker provides combined grocery lists and time-saving tips to create two distinct meals in this unique cookbook.
From the antebellum legacies of grand old restaurants like Antoine’s, Commander’s Palace, and Bruning’s to the newcomers like Jacques-Imo’s, Bayona, and Clancy’s, not to mention the legion in between, the countless stories of establishments dedicated to the je ne sais quoi of dining form part of the essential history of New Orleans. This rich mix of history and evocative photographs documents an unparalleled majesty of the senses, a decadent revelry in the past, and the daily marking of pleasure. Hardcover.
Jumbles and puffs, monkey pudding, Dixie biscuits, pond lily salad, lightning cake, and foolish pie are just a few of the delightful names of dishes included in this collection, alongside more familiar foods such as crackling corn bread, lobster croquettes, celery soup, potato pies, and bread pudding. Found by researchers exploring the attic at Catalpa plantation, these “receipts” date back to 1870.
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. Spiral.
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
This is the ePub/eBook version of this title. This is not the print edition.
A culture that continues to capture the fascination of newcomers, the essence of New Orleans runs deeper than tourist attractions. There is a part of New Orleans that doesn’t exist in the French Quarter or on college campuses or in the Superdome. This New Orleans lives and breathes in kitchens large and small throughout the city. Mammas, grandmammas, aunts, uncles, and cousins stir up Southern comfort in the form of home-style food. This is the New Orleans that is found throughout Frank Davis’s fifth book.
Filled with folksy art and creative recipes from affordable restaurants captured in tantalizing photographs—with tidbits of history thrown in as lagniappe—author Jyl Benson serves up just the right taste of this fascinating and ever-evolving city. Included are neighborhood favorites such as MoPho, Purtoo, Toup’s Meatery, Lola, Bhava, and Juan’s Flying Burrito: A Creole Taqueria.
More than 300 recipes make up this elegant hardcover book of sumptuous sweets from the South. Here you will find recipes for cakes, candy, cookies, custards, fruit desserts, pies, ice cream and dessert beverages. All are among the best Southern cuisine has to offer. Among the many delectable egg, cream, and sugar creations, are such rich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island, introduced by English and French colonists; and exotic Creole showstoppers such as Cherries Jubilee and Bananas Foster.
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.
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 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.
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.
A bestseller since it was first published in 1983, this guide to Louisiana cuisine features the best of the state’s distinctive and rich culinary traditions. Author/chef Jude W. Theriot, CCP, offers more than six hundred recipes representing a comprehensive picture of the culinary arts and cuisines of Louisiana.