Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Classy and contemporary, simple yet sophisticated, this collection of recipes presents Savannah food in spectacular settings. The result of Martha Nesbit’s more than three decades of entertaining, this resource includes everything the host will need to know to put together a party at home without the services of a caterer. From Chicken Tetrazzini for a casual bridge supper to Dottie’s Baked Beans fit for a tailgate party and Chocolate Chip Pecan Pie for a holiday dinner, party dishes for all occasions are presented accompanied by gorgeous photographs taken in and around historic and modern homes in the area.
This collection of recipes is coupled with a history lesson on the most popular restaurants and cafés in the city. B. Matthews was the first tavern in Georgia in 1792 and is constructed from old ship parts. Their B 52 Cheesecake is more up-to-date than their building, using Irish Cream liqueur and Heath bar crunch cookies. Vic’s on the River likes to share its traditional Southern food with customers, such as its Sweet Potato Crème Brûlée. The former cotton warehouse also shares a piece of history from the Civil War. Union soldiers mapped out Sherman’s march from Tennessee through Georgia on one of the walls. Part of the original map is still on display.
A top tourist destination with a knack for Southern hospitality, Savannah has a lot to offer when it comes to preparing fresh, irresistible seafood. Presenting a flavorful array of beautifully photographed crab, fish, oyster, shrimp, and scallop dishes, these selections provide a gustatory tour from the best and most-beloved Savannah restaurants and chefs.
Microwave cooking is becoming a way of life for millions of people. But as many microwave users find that meals can be cooked in minutes- they often lose the desire to experiment with unusual dishes. However, convenience cooking needn’t be time-consuming and dull, according to this cookbook. Margie Brignac, a microwave specialist and demonstrator, has adapted her favorite Louisiana recipes to microwave cooking, combining timesaving convenience with the flavors of Cajun and Creole cooking.
Savor the good life with this exceptional collection of themed recipes and wine pairings. From the holiday season to a gathering of friends, the menus in this cookbook will delight guests and family at every occasion. Created by a classically trained chef and a skilled wine expert, this volume reflects the historic elegance of Southern entertaining. It is a fresh look at what Southern cooking means today.
Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking.
Heritage baking is alive in the Sweet Auburn District of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony magazine’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African-American baking.
This is the ePub/eBook version of this title. This is not the print edition.
Tammy chose a unique selection of Southern dishes sure to please hearty appetites everywhere. Even more enticing than the dishes are the personal anecdotes and history revealed with many of the recipes. She loved the simple goodness of home cooking, and once declared that her favorite food was a hot dog—she would have chosen that over a steak any day!
This tantalizing book brings together information and photos on the Vietnamese dishes, culture, and history in New Orleans. Recipes from restaurants such as Café Minh, Tan Dinh, and Pho Tau Bay are included. Local chefs have embraced this newest addition to the palate of New Orleans, and international luminaries such as John Besh, Emeril Lagasse, and Brian Landry have contributed their personal recipes for this volume. This immersive experience into Vietnamese culture will leave readers and cooks asking for seconds.
Folks in the Hill Country have traded in their wood-burning stoves for microwave ovens. And even though a freshly killed hen is better eating on the dinner table, they have found sufficient substitutes at the grocery store for their everyday cooking. Adapting to technology, convenience, and even the desire for some new recipes from other regions, Ledford shows how the residents of this part of Tennessee are preparing their favorite dishes in the modern age. The recipes are as genuine as they come, with historic, rustic influences seeping through contemporary ingredients and techniques.