Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Italian
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.
Sicily, Calabria, Campania, Basilicata, Apulia, Abruzzo, Molise, and Lazio are well-known for their iconic, mouth-watering dishes. In this delicious exploration, Italian American author Bill Abruzzo dishes up the tastes of his family’s heritage. From the tranquil vineyards of Frascati near Rome to the bustling city of Palermo with its Byzantine and Arab influenced architecture, this personal tour blends anecdote, family, and food in a savory combination and finishes at Abruzzo’s own farm in Virginia.
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.
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.
In Seasons and Celebrations, Old World family recipes from Sicily and Southern Italy have been updated and transplanted for the American table.
Featuring the foods and customs of two families whose roots are planted in the Tuscan hills, this comprehensive presentation of the cuisine of Northern Italy includes nearly three hundred kitchen-tested recipes. Covering every aspect of the Tuscan kitchen from appetizers through dessert, the recipes feature breads; fish and game dishes; meat, lamb, and veal offerings; omelets; pastas (from stuffed varieties to polenta); poultry; rice; salads; snacks; sauces; soups; and vegetables. An entire chapter focusing on pork preparations includes some of the books showcase recipes, such as porchetta, and outstanding salami, prosciutto, and blood pudding.
With their signature charm and sly wit, the Alberti twins make cooking their Italian favorites fun and sexy!