Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Justin Wilson, who radiates charm, warmth, and the earthy joie de vivre of storied Cajun country, is also a great chef and has assembled in this volume another great treasury of authentic Cajun recipes.
Justin Wilson took a culture slur and made it a label of distinction. He proudly identified himself, and his cooking, as “Cajun.” His experiences as a safety engineer were the catalyst of his transformation into one of the most familiar Cajun personalities of the last century.
Whether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for “la bouche Creole” (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr. Hardcover.
Chicken and Hot Sausage Filé Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time. Hardcover.
The first Creole cookbook ever written, Lafcadio Hearn’s Creole Cook Book is an intriguing look into the customs and habits of the Creole home of the 1870s and 80s. Hardcover.
No fictional swashbuckler could ever rival Jean Lafitte’s dramatic life. From his hidden base in the Louisiana swamps at Barataria Bay, Lafitte mounted daring raids on ships in the Gulf of Mexico. His battles with the law were the stuff of legend: when Governor Claiborne of Louisiana offered a reward for the buccaneer’s capture, Lafitte responded with a bigger reward for the governor! But when the British asked for his help in their invasion of Louisiana during the War of 1812, the pirate instead joined forces with Andrew Jackson to win the Battle of New Orleans. Paperback.
Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans. With the values instilled in her by devoted parents—hard work, faith and family—she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, “If she can do it, maybe I can too.” Hardcover.
Cattle drives conjure visions of the dusty Old West, but the Western plains are not the only terrain capable of supporting this enterprise. The grasslands and marshes of southwest Louisiana not only supported a cattle industry, but also served as a rich environment for its growth early in the state’s history. This illustrated account of the cattle industry in southwest Louisiana covers the trail drives of the 1750s to the status of the ranches in the 1970s.
A native New Orleanian, Poppy Tooker is passionate about food and the people who make it. She hosts the popular weekly radio show Louisiana Eats! From which this book originates. From the transcripts of fifteen one-on-one interviews featuring specialists of iconic Louisiana foods, Tooker introduces the reader to the stories behind the everyday foods that make culinary history. Each intriguing essay features recipes that showcase these culinary treasures and a photo of the personalities behind the engaging anecdotes.
Contributors were asked to write one page or less about one minute, anytime, anywhere, in Louisiana. Writers selected include award-winning writers such as John Biguenet, Andrei Codrescu, Barry Gifford, Bev Marshall, David Madden, Lee Meitzen Grue, and Fredrick Barton as well as novice writers of all ages. Passages cast Louisiana’s diverse peoples as backdrop against the action that transpires within the minute.
In 1925, black gold was discovered in the Tullos-Urania and Olla oilfields in Louisiana’s Piney Woods. The boom that followed came with new jobs, higher wages, and business opportunities, along with behavior reminiscent of the Wild West.
The homes bespeak the grandeur of days gone by when plantation homes were decorated exquisitely, furnished lavishly, and surrounded by vast acreages of lush croplands. The styles of the homes are far-ranging and include excellent examples of Victorian Gothic, Colonial, Italianate, Acadian, and Southern Classical architecture, with some homes combining two or more styles. Destrehan, Edgewood, Houmas House, Nottoway, Magnolia Mound, Oak Alley, and Shadows-on-the-Teche are some of the seventy-six plantation homes featured in this compilation.
An expansive study of the beloved all-American music form of rock and roll, this in-depth history argues that rock and roll started in New Orleans in 1947 when Roy Brown recorded “Good Rockin’ Tonight.” With verve and the authority of a true expert, Tom Aswell considers the Louisianan influences of swamp pop, Cajun, Zydeco, R&B, rockabilly, country, and blues music to detail the ways in which these musical forms mixed and gave birth to rock and roll as we know it today.
This is the ePub/eBook version of this title. This is not the print edition.
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.
One of the world’s top bartenders shares his wisdom in this seasonal introduction to the world of cocktails. Join Marvin J. Allen, longtime bartender at New Orleans’ Carousel Bar in the Hotel Monteleone, as he doles out sips and tips in this delightful, informative guide. Recipes, histories, and tricks of the trade fill these beautifully photographed pages. Allen tutors readers in basic equipment and ingredients, giving the groundwork needed for them to experiment.
New Orleans is many things to its many visitors. Regardless of the reason for their visits to the Crescent City, one feature that visitors always seek out is its unique architecture. This collaboration by husband-and-wife team Paul and Lee Malone takes readers on a tour of the finest architecture, ironwork, patios, and courtyards of New Orleans, a place the authors describe as “a city of captivating contrasts.” Hardcover.