Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
On May 21, 1870, Gerome Charles Durand staged a wedding that is still talked about more than a century after it occurred. Although Durand was one of the wealthiest men in St. Martinville, Louisiana, the fame of his grosse affaire (extravagant event) lies in its originality.
Nestled in the branches of southern cypress and oak trees is a natural wonder with a magical origin. Its story began when a flood raged through the bayous of South Louisiana. There, a mother and her two children sought shelter from a storm in the branches of a cypress tree. Late that night, the mother asked the moon to keep her sleeping children warm. Moon talked to Stars, Stars talked to Clouds, and when these celestial bodies joined forces, they did more than just save one mother and her children. Moon’s Cloud Blanket is a Native American legend from the Houma people of South Louisiana. Hardcover.
Cajun humor must be kindly and homespun, and no one spins a tale with those requirements better than the world’s number one humorist, Justin Wilson. Paperback.
Written with lightness and humor, this delightful story begins with a lazy Saturday morning. As Mrs. Candy goes about her business, she winds up speaking with her deceased husband, a social worker from the French Quarter, and two very large police officers. She also learns many new things about the unusual tenants of her New Orleans boarding house. By the time Sunday morning arrives, every person in the building has had his life changed in one way or another.
For a lifetime of healthy eating, Chef Jude Theriot has created New American Light Cuisine, the American cookbook.
In her new and timely addition of her popular series, Mary Lou Widmer reminds us of turn-of-the-century life in New Orleans. Modern conveniences such as electric lighting, indoor plumbing, telephones, and gas for cooking and heating civilized life, while the electric iron proved to be a housewife’s dream come true. In an effort to build affordable housing for disadvantaged European immigrants, New Orleans architecture saw the birth of the shotgun house.
Focuses on one of the most comprehensive 19th-century Greek Revival communities. Paperback.
Concentrates on the bustling business district and is designed to serve as a guide for renovation and restoration. Paperback.
The fourth volume of the acclaimed series captures in more than 400 photographs and text the distinctive architecture of the six creole faubourgs, or neighborhoods, of the modern city of New Orleans. Paperback.
The award-winning history of the entire length of one street from the Mississippi River to Bayou St. John is now in paperback format. New Orleans Architecture, Volume V: The Esplanade Ridge, compiled by the Friends of the Cabildo, a leading preservation organization, focuses on the unified type of architecture along the 3.3 mile length of majestic Esplanade Avenue. Paperback.
Faubourg Tremé and the Bayou Road, one of the historically significant areas of early New Orleans, today ranges from North Rampart to North Broad Street and from Canal to St. Bernard Avenue. This area, first inhabited and largely developed by affluent gens de couler libres, freed persons of color, is the focus of the sixth volume of the award-winning New Orleans Architecture Series. Paperback.
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.
Creole food is the freewheeling legacy of a celebrated, storied city. The culinary practices of Spanish, French, Italian, German, African, and Caribbean cultures combined to become the multi-cultural Creole cuisine that we know today. It is an old and well-developed American regional-cooking style that proves flavor is truly a universal language. Rollicking stories and factoids link taste with tradition.
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.