Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Seafood
This guide to the Chesapeake Bay crab culture includes dozens of recipes, a history of Bay crabs, and illustrated instructions on buying and cleaning the popular crustacean. As the main ingredient in chowders, pastas, and appetizers, the taste of blue crab is part of life in the Chesapeake Bay area, a region steeped in crab culture. Home to the oldest commercial fishing industries in the country, it provides approximately one-third of the crabs consumed in the United States.
This cookbook provides recipes for every edible species of fish and shellfish found from Tampa Bay, Florida, to Mexico. They range from quick and easy to gourmet preparations. From catfish to snapper to shark, there are recipes for every palate and techniques for every level of experience in the kitchen.
The Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn’t surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the “number-one authority on cooking and eating the fresh fish and game of Louisiana.”
This delicious offering of seafood favorites from Houston’s famous restaurants showcases classic seafood preparations alongside those with a decidedly non-traditional approach bringing the unique flavors of Houston’s Gulf Coast cuisine to the kitchen. Filled with tips from well known chefs and award-winning newcomers, this book offers advice for the home cook on selecting and preparing the “fruits of the sea” and is sure to become a favorite for every seafood lover.
The final addition to the Louisiana Seafood Bible Series, this more-than-just-a-cookbook picks up where The Louisiana Seafood Bible: Fish Volume 1 left off. From Almond and Macadamia Crusted Fish to Vietnamese Claypot Catfish, there is a seemingly endless supply of delicious fish preparations that are certain to become family favorites. The most unique feature of this book is its glossary, which contains both photographs and a listing of the best cooking methods for one hundred-plus Louisiana fish species.
In a state whose life’s blood is seafood, coauthors Jerald and Glenda Horst take the guesswork out of where your dinner comes from. The third volume in the Louisiana Seafood Bible Series, this guide gives an insider’s view of crabbers, the lifecycle of crabs, and all the secrets to making distinctive Southern seafood dishes.
A complete guide to all things crawfish waits inside this second volume of The Louisiana Seafood Bible. Retired fisheries expert Jerald Horst and his wife, Glenda, team up again to provide delectable recipes, in-depth essays, and information about the evolution of the crawfish industry.
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now considered America’s favorite seafood. Advancements in transportation and communication have brought the coastal delicacy inland in the last few decades, resulting in a surge of popularity nationwide. Even as the taste for shrimp has drifted farther away from its seaside origins, it remains a traditional staple in the Gulf Coast region. Coauthor and fisheries expert Jerald Horst provides a wealth of information about the shellfish, including biology, history, industry, and meal preparation.
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.
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.
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.
An inspiration to Cajun and Creole cooks for centuries, the oyster possesses a legendary and distinctive yet adaptable flavor. Oyster connoisseurs, home cooks, and the bivalve-curious can now experience the mysterious mollusk in all its alluring tastes in this luxurious cookbook from the company and family that provides some of the best oysters in the world. From the uncomplicated pleasure of a raw oyster on the half shell to the subtleties of Oysters Benedict and Baked Oysters with Asparagus and Crab Meat, this beautifully photographed collection presents more than one hundred recipes for every oyster preparation imaginable.
A top tourist destination with a knack for Southern hospitality, Savannah has a lot to offer when it comes to preparing fresh, irresistible seafood. Presenting a flavorful array of beautifully photographed crab, fish, oyster, shrimp, and scallop dishes, these selections provide a gustatory tour from the best and most-beloved Savannah restaurants and chefs.
Finally, a seafood cookbook devoted to New England’s most prized and valuable shellfish—scallops—is finally here! Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a cookbook about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. Cooking icon Julia Child remarked in a letter to Elaine, “You have done a wonderful bit of research and it should be known.”