Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
The thunder and excitement of the race has long drawn visitors to the Fair Grounds. The history of one of America’s oldest thoroughbred horseracing tracks is chronicled here through text, rare photographs, and archival lithographs.
New Orleans is famous for its bars, and the word “cocktail” originated in one of them. It is no wonder that New Orleans is also recognized for its drinks. In this book, which was originally published in 1937, Stanley Clisby Arthur shares the recipes and histories behind 139 New Orleans concoctions. He tells you how the Ramos Gin Fizz came about and shares the legend behind the Side Car Cocktail. Paperback.
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.
Through the vibrant images captured in his compositions, photographer Armand J. “Sheik” Richardson lures the viewer into the city that lives within his imagination.
A comprehensive discussion of the flags that represented the southern nation between 1861 and 1865, The Flags of the Confederacy offers a detailed and well-researched look at the history of the national, state, and military flags that were developed during the period in which the new Southern nation existed.
First there was the Frank Davis Seafood Notebook, the Matthew, Mark, Luke, and Frank of cooking seafood New Orleans style. Then came Frank Davis Cooks Naturally N'Awlins, a full-spectrum cookbook of the true traditions of old New Orleans. Now there is Frank Davis Cooks Cajun, Creole, and Crescent City, “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn’t squeeze into the last two cookbooks.” Hardcover.
A cornucopia of flavors, Frank Davis Cooks Naturally N’Awlins includes recipes ranging from appetizers to desserts. He offers step-by-step directions to preparing dishes such as Mudbugs and Macaroni, New Orleans Cheepie Chicken, Cajun Baked Eggs and N’Awlins Fried Grits with Red-Eye Gravy, Pyracantha Jelly, N’Awlins Blueberry Cream Cheese Crumble, Pig-Out Pudding Pie, Beer Bread, and much more.
The Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn’t surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the “number-one authority on cooking and eating the fresh fish and game of Louisiana.”
Hot spots and cool cocktails fill the pages of this essential guide to the best drinking neighborhood in America: the French Quarter of New Orleans.
The history of New Orleans is a street-level story, with names like Iberville, Terpsichore, Gravier, Tchopitoulas, and of course, Bourbon, presenting the city’s past with every step. The late John Churchill Chase eloquently chronicles the origins and development of the most fascinating of American cities in this humorous masterpiece. Hardcover.
The history of New Orleans is a street-level story, with names like Iberville, Terpsichore, Gravier, Tchopitoulas, and of course, Bourbon, presenting the city’s past with every step. The late John Churchill Chase eloquently chronicles the origins and development of the most fascinating of American cities in this humorous masterpiece.
This is the ePub/eBook version of this title. This is not the print edition.
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.
Leon Galatoire, a fourth-generation member of the founding family of Galatoire’s Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use that retain the tastes he knows so well. Now, for the first time, the classic versions of dishes such as Shrimp Remoulade, Crawfish Etouffée, Stuffed Creole Tomato with Grilled Chicken, and Steak au Poivre can be prepared at home with ease.
The living folklore of Louisiana returns in this new edition of the classic Gumbo Ya-Ya. Long considered the finest collection of Louisiana folk tales and customs, Gumbo Ya-Ya chronicles the stories and legends that have emerged from the bayou country. Paperback.
The living folklore of Louisiana returns in this new edition of the classic Gumbo Ya-Ya. Long considered the finest collection of Louisiana folk tales and customs, Gumbo Ya-Ya chronicles the stories and legends that have emerged from the bayou country.
Based on the PBS documentary that aired across the country, The Haunting of Louisiana showcases many of the stories that would not fit into the one-hour television program. Louisiana’s haunted reputation is spotlighted in the twenty chapters that cover the ghostly escapades and happenings at Oak Alley Plantation, Ormond Plantation, Destrehan Manor, and America’s “most haunted home,” The Myrtles, in St. Francisville, to name a few. Paperback.
Hollywood industry insider Linda Thurman gained her expertise in the movie industry from the ground up. She performed in theatre productions across the country before finding her niche behind the scenes. From the chairman’s office of a Hollywood studio to the corridors of the Louisiana legislature, Thurman reveals the mystifying inner workings of the movie industry.