Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
In New Orleans, it’s often been said that people don’t eat to live; they live to eat. Famous for its seafood and the pride it takes in its cooking heritage, this is a city of food and a city for food lovers. It makes perfect sense that such a culinary centered location would glean such a multitude of delicious recipes such as Crabmeat Cheesecake, Stewed Shrimp, Pecan Encrusted Trout, and Crawfish Roban.
Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out here, from an experienced caterer and cooking school owner who decided to share her secrets.
Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes—in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors. Compiled by the Italian-American Society of Jefferson Auxiliary, The New Orleans Italian Cookbook includes recipes for traditional favorites such as Ravioli- Pizza, and Eggplant Parmesan, as well as special creations by some of New Orleans’ best cooks.
New Orleans has a long and enthusiastic relationship with seafood. Adjacent to the Gulf of Mexico, the city and its restaurants are famous for their profuse, innovative dishes. This lush cookbook features the fifty best Crescent City seafood restaurants and their recipes, perfect for those looking to create a sea of flavor.
About ninety percent of good Creole cooking requires a well-executed French roux. No one appreciates this more than “Mother Roux,” who here divulges over sixty of her best classically Creole recipes. From appetizers to desserts, from refreshingly sharp Shrimp Remoulade to deliciously rich Cherry Cheese Pie, “Mother Roux” prevents both cooking novice and professional alike from making any number of Creole cooking catastrophes.
In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors- it was a craft of artisans. This book attempts to recapture the traditional manner of cooking and eating in the South from the late 1800s until World War II. The authors have modernized these recipes in only one respect-by the mere fact that they have written them down. Many an original recipe has long since passed on with its creator- but Strickland and Dunn have preserved more than 125 classics of the Southern dinner table- mixed with stories and techniques as told by the contributors.
This is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend. The notorious pirate Jean Lafitte was a frequent visitor to the local Creole tables, and his legend lives today throughout the swamps of southwest Louisiana. Hardcover.
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.
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.
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.
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.
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.
This collection of recipes is coupled with a history lesson on the most popular restaurants and cafés in the city. B. Matthews was the first tavern in Georgia in 1792 and is constructed from old ship parts. Their B 52 Cheesecake is more up-to-date than their building, using Irish Cream liqueur and Heath bar crunch cookies. Vic’s on the River likes to share its traditional Southern food with customers, such as its Sweet Potato Crème Brûlée. The former cotton warehouse also shares a piece of history from the Civil War. Union soldiers mapped out Sherman’s march from Tennessee through Georgia on one of the walls. Part of the original map is still on display.