Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Whether fried, baked, pan-seared, or grilled, fish fits any plate and is sure to please any crowd. The fifth volume in the Louisiana Seafood Bible Series, this collection offers fish lovers a taste of Louisiana’s freshest catches. An assortment of more than seventy-five home-style dishes is included, such as fish nachos, Louisiana Bouillabaisse, and CenLA Seafood Jambalaya.
Oysters vary in taste and quality more than any other Louisiana seafood and that’s why knowing how to choose the best oysters is so important. Fisheries expert Jerald Horst and his wife Glenda, who grew up cooking in a commercial fishing family, carefully guide readers along the path to successful meals, beginning with a comprehensive review of oyster biology and the oyster industry.
For over three decades, Nancy Wilson collected anecdotes and recipes from Louisiana’s Italian immigrants, including her family and friends, as a way to preserve her children’s Italian heritage. Included here alongside lively personal commentary are historical and cultural facts about Italian American immigration patterns, religious institutions and festivals such as St. Joseph’s Day, and over one hundred recipes from “the old country.”
This is the ePub/eBook version of this title. This is not the print edition.
When Lowney’s Cook Book was first published in 1907, it was heralded as a “new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers.” This new edition retains the original’s consistent, invaluable cooking instructions, tips, and copious numbers of chocolate recipes. More than a century later, the cookbook is still a staple in the collection of culinary historians and homemakers.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs. Paperback.
Mandy’s Favorite Louisiana Recipes is a delightful cookbook featuring more than 300 authentic recipes from the kitchens of Creole Louisiana. Written more than sixty years ago, this volume still entertains and instructs.
In the farm home of America’s past, the hearth of the home—the kitchen—represented the warmth and well-being of the family that met daily to enjoy hearty, homemade food and converse with pleasure. Award-winning artist Bob Artley evokes this ideal in this beautiful homage to the traditional Midwestern farm kitchen. Filled with heirloom family recipes and cozy memories and accompanied by Artley’s signature pen-and-ink drawings and full-color illustrations, this memoir provides a nostalgic and affectionate look at rural life, family, and food from a simpler time.
Originally published in 1900 from the handwritten notes of Mme. Bégué herself, this collection of dishes from a quintessential New Orleans restaurant are now available in a edited and modernized version of the 1937 edition. One of the first cookbooks ever published in New Orleans that became a sought-after souvenir of the Bégué’s dining experience, it has been updated with a foreword by renowned food enthusiast Poppy Tooker.
A book of budget recipes, with no unusual ingredients, More Looking at Cooking presents many savory, easily prepared, and tried-and-true dishes that have withstood the test of time.
For genuine Texas barbecue, there is no better person to ask than Mr. Dickey of Dickey’s Barbecue. With more than two hundred locations countrywide and generations of experience with a grill, this renowned restaurateur has now made his family secrets known. More than one hundred recipes and pointers, from ribs to cocktails, make this cookbook an essential.
The Napoleon House has seduced New Orleans visitors and locals for generations and become a favorite destination for all connoisseurs of atmosphere. In lyrical prose and luminous photographs, Mikko Macchione and Kerri McCaffety tell its story.
This gift cookbook is a compilation of favorite hors d’oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans’ finest restaurants and most-skilled chefs. Classic recipes such as Antoine’s Crabmeat Imperial, Cochon’s Watermelon Rind Pickles, and Restaurant Cuvée’s Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan’s Bourbon House Oyster Shooters and Restaurant August’s Honey Island Chanterelle Tart.
It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent recipes for that most luxurious of meals—brunch. In this gorgeously photographed book, Kit Wohl has compiled fifty recipes from the city’s legendary restaurants and chefs, complete with straightforward instructions for attaining easy elegance any time of the day.
Who wants to wait for Jazz Fest to snack on crawfish bread? Got a yen for Sucré’s Mardi Gras King Cake? These fifty recipes from the city’s famous chefs are an all-access, anytime, anywhere ticket to New Orleans celebrations and festivals.
New Orleans lays claim to so many things—jazz, Mardi Gras, festivals, and food—so it makes perfect sense that the Big Easy would be the home of the first cocktail. After all, libations are a New Orleans custom. In this brilliantly photographed book, Kit Wohl has compiled more than sixty luscious beverage recipes, both traditional and eccentric, from the city’s legendary and quirky establishments.
It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city’s renowned sweet tooth, complete with straightforward recipes for creating easy elegance.
In New Orleans, a city where elegance brushes elbows with ease and dozens of different cultural groups mix without losing their individual flavors, it is no surprise that gumbo enjoys such widespread celebrity. Rich, full-bodied, and savory, gumbo boasts incredible versatility as it bespeaks the comfort, diversity, and good taste of the city that made it famous. Now, this quintessential New Orleans dish, along with soups and bisques, is presented as never before in this beautifully photographed gift cookbook from culinary aficionado Kit Wohl.