Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
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.
When visitors come to New Orleans, one of the first things they think of is the food, a local fare as rich and colorful as the people who inhabit this port city. The recipes that have developed over time are a reflection of the diverse citizens who have come to call the area home. These people and their cuisine are what this city was built upon, and the taste of New Orleans truly comes alive in this tome of classic dishes.
The homes and hosts of the Crescent City effervesce during the holiday season. In this intimate volume, author Bonnie Warren and photographer Cheryl Gerber highlight the elaborate decorations, history, public festivities, and exclusive gatherings of yuletide. From réveillon dinners to family repasts, feast on the unique spirit showcased in luxurious photographs and intriguing profiles.
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 is known for its love of food, family, and fun. It is also known for its unhealthy eating habits, its plethora of fried food, and its bacchanal celebrations. The New Orleans Program: Eat, Exercise, and Enjoy Life sets out to balance the scales by replacing the unhealthy indulgences of the Crescent City—and America’s increasingly poor eating habits—with a multifaceted food and fitness program, combining the joie de vivre of New Orleans with sound advice on building mental, physical, and spiritual health.
New Orleans embraces international cuisine with gusto. From its European heritage to more recent culinary infusions from Vietnamese, Croatian, Greek, and Mexican cultures, the Crescent City is now home to hundreds of mouthwatering ethnic restaurants. One hundred of the best ethnic eateries open their doors and their kitchens in this luscious cookbook.
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.
Food is a wonderful resource for the body and the mind—it nourishes bodily needs and nurtures emotional stability. Too often, however, people use food to replace or negate their feelings rather than to balance them. Inspired by cooking methods, nutritional content, and even Taoist dietary principles, Marci Izard has grouped her recipes by how they make you feel—“Refreshed,” “Peaceful,” “Comforted,” “Treated,” or “Indulged.” In doing so, she aims to eradicate the habit of “disorderly eating” and create a positive eating experience, which will bring you to a state of balance and joy.
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.
Presented in the pages of this book is an amazing pictorial overview of some of the finest drinking establishments in the world still operating today and cherished photographs of those no longer open. Lavishly illustrated with 200 color photographs, this lush history provides a glimpse into the architectural and cultural treasures of New Orleans’ drinking scene. It overflows with tantalizing stories from the best bars in town.
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.
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.
Author and culinary historian Poppy Tooker combines family photographs, stories, and recipes of Pascal’s Manale into a collection that is so much more than a cookbook.
Passover meal preparation can be difficult with the challenge of creating meals that are both unleavened and healthy, not to mention tasty! Passover Lite Kosher Cookbook is the answer to this challenge. Not only is every recipe kosher for Passover but also interesting and delicious—and not just limited to Passover cooking.
“Highly recommended for nut lovers and Southern cooks.”
America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility.
Developed at the world-renowned Pennington Biomedical Research Center by nutritional chef Kelly Patrick Williams, these thoroughly tested recipes are both healthful and flavorful—a vital combination for today’s demanding lifestyles. For each dish, Chef Williams provides a breakdown of nutritional information including calories, total fat, cholesterol, and sodium. Hardcover.
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives. From pickles and relishes to chutneys and sauces, the process of food preservation is thoroughly demonstrated.
policy - Copyright 2018 Pelican Publishing Company