Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
This new collection describes the struggle for law and order from the earliest days of Arizona settlement until 1912. The Gunfight at the O.K. Corral and Pleasant Valley War, the largest range war in American history, are two major gunfights in the state’s history. In a mélange of stories from popular history authors Laurence J. Yadon and Dan Anderson, this work not only describes what happened in the Old West days of Arizona, but why it happened.
Arizona Humoresque, a collection of always humorous and often hilarious writing edited by noted Western folklorist C. L. Sonnichsen, adds a new chapter to the social history of the state. Covering the past century, excerpts range from Alfred Henry Lewis’s Wolfville series, which poked fun at the unhurried citizens of frontier Tombstone, to Barbara Kingsolver’s side-splitting account of trying to get a job and a place to stay in modern-day Tucson. Paperback.
Migrating northward from South and Central America more than a hundred years ago, this strange-looking animal can be readily identified by its tough, scale-like coat of armor, elongated snout, and its propensity for doing battle with eighteen-wheel vehicles on America's highways. Despite its lemming-like compulsion for self-destruction, the armadillo survives in large numbers and, as this volume duly records, continues to impose its presence on modern society. Paperback.
Author Doris Fisher traces the journey of camels from Africa to Texas in 1856 for use as the very first US Camel Corps. Young readers will delight in the illustrations as they learn about this little-known part of American history. Although the camels initially were not accepted by the locals, the people of Texas came to respect their strength and endurance as they transported US Army supplies through the desert.
Each of the famous recipes in Arnaud's Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaud’s Oyster Soup, Trout Meuniere, Oysters Arnaud and Bienville, as well as the restaurant's spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals.
Brazil is known for its bold flavors, ripe fruits and vegetables, and fresh fish, meats, and herbs, as well as for its thriving culture and beautiful landscape. From the stalls of the São Paulo feiras (street markets) to the kitchen table, this delectable cookbook gives readers a taste of the regional foods of Brazil—where African, Portuguese, and Indian cooking come together—and of the contemporary dishes of São Paulo. One of the few Brazilian cookbooks written by an American-born author, this compilation features authentic Brazilian cuisine adapted for the American palate.
For more than forty years, world-renowned artist Alan Flattmann has used pastels to capture the world around him in vibrant hues. His works reflect what he refers to as the modern pastel renaissance, an era that deviates from the traditionally perceived seventeenth-century use of pastels. Veering away from the conventional practice of using light tints and delicate touch to produce powdery coiffures, the modern pastel renaissance approaches its subjects with passion and color, attracting new audiences to the craft.
Polish gourmet traditions are as old as Polish culture, which has written history over a thousand years. And here is the definitive Polish cookbook, The Art of Polish Cooking, containing 500 authentic recipes which reflect the proud traditions of this ancient country. This cookbook is complete with recipes for hors d'oeuvres, soups, entrees, vegetables, pastries, desserts, and beverages. Special holiday menus are also presented, along with charming descriptions of traditional Polish feasts and celebrations.
For thousands of years, Romania, the easternmost outpost of the Roman Empire, was traversed by a number of tribes in search of riches or land to claim. In much the same way that these people’s language became absorbed, they left behind many traces of their own ways of preparing food for a lasting influence on Romanian cooking. This cookbook provides a solid introduction to a fascinating cuisine that blends Turkish, Hungarian, Greek, Slavic, and French influences into a cooking style that is at once earthy, complex, and satisfying, but is also easy to prepare.
Dr. Robert M. Craig defines the two distinct styles emerging between the 1920s and the 1960s-Art Deco and Modern Classic. A convincing commentary on these unique structures that have come to grace Atlanta. Hardcover.
While Atlanta may be a city of change and transformation—its symbol is, after all, a phoenix—it also has an impressive legacy of unforgettable food. Southern cuisine with a twist, Atlanta’s culinary offerings mirror the city itself: sophisticated and diverse, flexible but distinctive.
Audubon Plantation Country Cookbook is a collection of heirloom recipes, family legends, historical facts, vintage photographs, and humorous anecdotes from this area that is as rich in cuisine as it is in history.
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