Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Combining the influences of Spain, Africa, and the Caribbean, Cuban cuisine is as much about family as it is about flavor. This traditional collection of Cuban recipes includes a range of favorite dishes—more than one hundred in all—to provide a culinary tour of the classic Cuban foods from starters and salads to mains, meats, and desserts.
More than just a volume of recipes, The Ballymaloe Bread Book demonstrates basic principles and useful techniques, so at-home bakers can experiment and expand their repertoire with confidence. Paperback.
Following in the successful footsteps of Audubon Plantation Country Cookbook, named best new cookbook of the year by Louisiana Life magazine, Anne Butler has written Bayou Plantation Country Cookbook. Recipes drawn from life on the bayou and the rich alluvial fields abound with the fresh catch of the day and the newly picked harvest of the garden. Crossing economic lines, Butler introduces the historical people and places of south Louisiana, from the exiled Acadians and their laissez faire way of life to the cotton kings evoking the Gone with the Wind era.
If you want to partake of Mexican cuisine the way it is prepared in the homes of actual Mexicans, this is the cookbook for you. Surprisingly not as mysterious as the ancient Mayan and Aztec cultures that inspired them, these traditional south-of-the-border recipes are actually quite simple to prepare. In fact, the secrets to Mexico’s enormous and delicious cuisine have simply been passed down in the kitchens of Mexican households from generation to generation. Hardcover.
This homage to the Lone Star State’s most irresistible steaks showcases hundreds of recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas’ steak culture.
Baking has become a lifetime love for cookbook author Linda J. Amendt, and her passion for competitions has led her to win countless awards for her delectable culinary creations. This collection of blue-ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-to’s, and even advice for those interested in entering a food competition.
Approximately 70,000 Italian immigrants arrived in the Port of New Orleans between 1898 and 1929. They brought with them a yearning, a hunger for the things they valued: bread, respect, fortune, security, beauty, justice, and drama. Impoverished conditions in Sicily lead its people to respond to Louisiana planters’ pleas for workers, and the transported Sicilians were then able start new lives, rising quickly to become leaders in their communities.
Approximately 70,000 Italian immigrants arrived in the Port of New Orleans between 1898 and 1929. They brought with them a yearning, a hunger for the things they valued: bread, respect, fortune, security, beauty, justice, and drama. Impoverished conditions in Sicily lead its people to respond to Louisiana planters’ pleas for workers, and the transported Sicilians were then able start new lives, rising quickly to become leaders in their communities. This is the ePub/eBook version of this title. This is not the print edition.
Once hailed as one of America’s greatest restaurants, Brennan’s in New Orleans was known worldwide as a home of fine cuisine. “Breakfast at Brennan’s” was a longstanding tradition on par with “dinner at Antoine’s,” and the restaurant was famed for its culinary inventions. Recreate the elegance at home with this classic collection of the Brennan family’s distinctive Creole recipes, first issued in 1961. Paperback
Written by award-winning chef, culinary instructor, food columnist, and bakery director Bev Shaffer, this tasted-and-tested collection spans the brownie spectrum. In addition to a history of brownies, baking basics, and useful information on chocolate, the recipes collected here include everything from classics like Deluxe Brownies with Caramel Sauce and Swirled Brownies to more adventuresome suggestions like Raspberry-Mascarpone-Filled Brownies, Kahlua Brownies, Macadamia-Nut White Brownies, Cappuccino Brownies, and much more.
Fans hungry for Buster Holmes’ flavors can use his very own recipes and, while a pot of beans simmers, walk down memory lane with historic photographs, facts, and anecdotes about the restaurant and its beloved owner introduced by a new foreword from award-winning food historian Poppy Tooker.
When it comes to French bistro fare, Café Degas offers the crème de la crème. Nestled in a historic neighborhood, under the oaks of Esplanade Avenue, the renowned establishment provides guests with a true New Orleans experience, away from the French Quarter. An inviting atmosphere upon arrival and an outdoor courtyard lends it an open feel. Eclectic, yet elegant, Café Degas possesses a certain flair that sets it apart from other restaurants in the city, making it a favorite among locals and visitors alike.
“If anyone can make low-fat dishes taste delicious, it’s Jude Theriot. This style of cooking is exactly what health-conscious cooks desire-great flavor without a lot of fat. Jude’s entertaining style of cooking in Cajun Healthy will make all America have a change in taste.” Hardcover.
Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking.