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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.
In America, the potato is used today primarily as a side dish: mashed potatoes, baked potatoes, or French fries. Many people do not know of the potato’s long and colorful history. Nor do they know that the “spud” is one of the world’s most nutritious and most versatile foods. Paperback.
**Not for sale in Canada.**
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.
Known as River Road, the stretch of meandering roadway connecting New Orleans and Baton Rouge is the treasured lifeline of historic Louisiana. Plantation homes in Louisiana were once filled with enchanting food used to entertain weary travelers, friends, and guests. Through engaging text, unique recipes, and charming photographs, both vintage and contemporary, Anne Butler helps the reader pull up a chair at the table beside those Louisianans past and present.
While Vern Berry was moving with her husband and family to Colorado in 1927, she thought of her ancestors on their pioneer journey from Kentucky to settle in the Heartland—Indiana, Illinois, and Iowa. The image of each woman doing her best to keep her family well fed and healthy in a pleasant home inspired her. Many years later, Vern, with the help of coauthor Connie Heckert, has compiled a wonderful collection of family recipes and history, the story of how those six generations lived and cooked in the Midwest. Hardcover.
Sam Okamoto, one of Vancouver’s premier chefs and restaurateurs, has developed a unique approach to food—one that combines his vast knowledge of the health—giving aspects of food with traditional Japanese cooking techniques, Western-style cuisine, and a vegan vegetarian menu. In Sam Okamoto’s Incredible Vegetables, readers get an encyclopedia of nature’s gifts for the body and how they should best be prepared for their full curative and health value.
Filled with a mélange of flavors, the latest homage to Texas cuisine from authors Helen Thompson and Janice Shay focuses on the amazing variety of sweet treats to be found in San Antonio. Page after page of simple yet delectable desserts, accompanied by color photographs, whet the reader’s appetite. The authors deliver the best treats San Antonio has to offer influenced by central Texas’ immigrants from Germany, Ireland, France, Spain, and Latin America.
Goat cheese, rosemary, mango, chocolate, and chai tea—what do these diverse flavors have in common? They are all ingredients in some of the most unique and delicious cookie recipes to be found anywhere. Author and cookie baker extraordinaire Luane Kohnke provides detailed instructions for more than forty of her original cookie recipes to suit even the most refined palate. Each is captured in mouth watering images by talented photographer John Uher.
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.
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