Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
A cornucopia of flavors, Frank Davis Cooks Naturally N’Awlins includes recipes ranging from appetizers to desserts. He offers step-by-step directions to preparing dishes such as Mudbugs and Macaroni, New Orleans Cheepie Chicken, Cajun Baked Eggs and N’Awlins Fried Grits with Red-Eye Gravy, Pyracantha Jelly, N’Awlins Blueberry Cream Cheese Crumble, Pig-Out Pudding Pie, Beer Bread, and much more.
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.”
Leon Galatoire, a fourth-generation member of the founding family of Galatoire’s Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use that retain the tastes he knows so well. Now, for the first time, the classic versions of dishes such as Shrimp Remoulade, Crawfish Etouffée, Stuffed Creole Tomato with Grilled Chicken, and Steak au Poivre can be prepared at home with ease.
Probably the most popular and enduring of all the great New Orleans Creole cookbooks, this fabulous volume contains hundreds of time-tested recipes for which the city is famous. Paperback.
Grab your slow-cooker and get ready to take a culinary tour through the Crescent City with mouth-watering recipes such as Laissez les Bons Temps Rouler Shrimp Étouffée, Flambeaux Gumbo, and Royal Street Red Beans!
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.
In this tasty collection, the world’s foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, The Justin Wilson Gourmet and Gourmand Cookbook combines Justin Wilson’s “ga-ron-teed to please” recipes with a liberal sprinkling of his Cajun humor and forty-nine color photographs. Many of the recipes on Justin’s PBS show are featured.
This is the ePub/eBook version of this title. This is not the print edition.
These recipes reflect on over thirty years of Justin’s cuisine and illustrate not only the development of his personal cooking style, but also the evolution of the Cajun cuisine he helped to popularize. Hardcover.
Justin Wilson made his mark as a storyteller and humorist—a goodwill ambassador of the Cajun culture of South Louisiana. He took a culture slur and made it a label of distinction, proudly identifying himself, and his cooking, as “Cajun.” For this, his final retrospective, Wilson reminisces about times gone by, the recipes he created, and the evolution of his cooking style. He features delicious original recipes, including some healthy and convenient options, and his famously funny anecdotes. Complementing such tasty tidbits are photos that capture the essence of this loveable Cajun icon. Now in paperback, this classic is sure to help you “pass a good time.” I GARONTEE!
People in Louisiana love to cook and they love to socialize. That’s why these easy down-home recipes are just the thing for the neighborly chef. Justin Wilson, who was always looking for ways to make his cooking easier, eliminates peeling and chopping by using flavored salts and powders instead of onions, celery, and garlic.
Country cooking at its best! Everyone’s favorite Cajun, Justin Wilson, has cooked up a collection of mouth-watering temptations in Justin Wilson’s Outdoor Cooking With Inside Help. Many of the recipes featured can be seen demonstrated on Justin's PBS show, Justin Wilson’s Louisiana Cookin’ Outdoors. Hardcover.
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.
Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove to Jambalaya aux Ecrive (Crawfish Jambalaya) to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition.
Mrs. Simms Fun Cooking Guide is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes—as well as traditional menus—easy, fun, and best of all, delicious! In French. 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.