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 basic book that addresses more than five hundred common cooking problems, The Cook’s Problem Solver is organized to help chefs find solutions to cooking problems quickly and easily. Learn simple tricks to avoid dry biscuits, thin custards, soggy cakes, sticky rice, wilted lettuce, and curdled cream soups. Breads, cakes, and puddings will come out right every time whether they're made in a conventional or microwave oven.
Biscotti, wafers, kilfli, rugelach, shortbreads, and florentines are included in this expansive celebration of the downright bliss of butter, sugar, chocolate, peanut butter, nuts, fruit, and spice in all their wonderful combinations. Grab a glass of milk and get ready to enjoy the old favorites and new classics in this true tribute to the art of the crumbly, crunchy, ooey-gooey cookie.
Ann Hollowell, host of The Cooking Lady, assembles some of her best Southern recipes, throwing in a dash of humor as she tells the funny stories behind her favorite foods. Hollowell suggests where you can add a bit more of this or try that instead, because cooking should be about having fun and experimenting.
Cooking With Country Music Stars is a unique culinary collaboration by 37 of country music’s biggest names. In cooperation with the Country Music Foundation, such stars as Kenny Rogers, Dolly Parton, Barbara Mandrell, Hank Williams, Jr., Tanya Tucker, The Judds, Conway Twitty, the Oak Ridge Boys, and Tammy Wynette share their favorite recipes with their legions of fans. Hardcover.
Marilyn Harris, hailed by Bert Greene as “the undisputed doyenne of cuisine in the Midwest,” brings you Cooking with Marilyn, a collection of recipes and suggested menus for “real” food with an emphasis on simplicity of preparation. Hardcover.
The restaurant’s second cookbook is an invitation into a family experience. Anthony and Gail’s son, John, shares his parents’ lives through recipes, anecdotes, photos, and letters of support they received after Hurricane Katrina.
Everyone benefits from healthy menus, and Kid Chef Eliana has created a collection of twenty-six recipes that focus on flavor and fresh ingredients. Her recipes are easy to prepare and kid-friendly. With mouth-watering dishes, including such tasty treats as Vinegar and Sea Salt Kale Chips, Beef and Broccoli Stir-Fry, and Inside-Out Peach Crumble, the whole family will be eating nutritious meals prepared by their very own kids!
Kid Chef Eliana keeps the good times rolling in this kid-friendly cookbook of Louisiana cuisine. With nearly thirty exciting recipes from meat pies to boudin balls to Mardi Gras king cake, Eliana undertakes a culinary journey exploring unique gastronomic traditions from all regions of the state. With Eliana’s help, your delicious dishes are sure to satisfy the taste buds of all ages!
What’s not to love about cherries? With their luscious flavor and vibrant shades of red, it is hard not to find them appealing, but there is far more to this fruit than meets the eye. In addition to the fascinating history, botanical variety, nutritional value, and growing tips, this beautifully photographed book provides an impressive list of cherry-based recipes. The featured recipes cover a wide range of culinary fancies, from a classic Cherries Jubilee to the more adventuresome Roasted Pheasants with Cherry Champagne.
Between slaying nutria for a Mardi Gras celebration, lying in wait for mallards in Venice, or fighting off a wild hog, these Cajun boys know their way around Louisiana’s bayous.
This is the ePub/eBook version of this title. This is not the print edition.
First published by the thirty-two ladies of the Christian Woman’s Exchange in 1885, Creole Cookery is an exhaustive collection of nineteenth-century Creole recipes, the second volume of its kind to be printed in New Orleans. Reprinted here in its original format, Creole Cookery serves as both a historical reference to the foods and habits of the day as well as a usable recipe book for contemporary kitchens. Many of the recipes are used for cooking demonstrations in the open-hearth kitchen at the Hermann-Grima House in New Orleans’ French Quarter.
This delicious compilation is cooked with a roux of raconteur Howard Mitcham’s wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. Paperback.
“In a sunny California kitchen, a meal is in progress. How does it all happen? The variety and abundance of flavors, colors, and textures . . . coming together, becoming a memorable meal?”
Highlighting iconic Dallas dishes and the confections made famous by the city’s favorite restaurants, Dallas Classic Desserts shares the secrets behind such indulgences as Fearing’s Caramelized Apple Fritters and Al Biernat’s Texas Pecan Pie à la Mode.
Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, with her husband, Chef Allen. Winner of the 2001 Veuve Clicquot Irish Businesswoman of the Year Award, Darina Allen lectures and travels extensively. She is also Ireland’s most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. As a cookbook writer, Darina Allen has won the Langhe Ceretto-SEI Prize and was short-listed for the IACP Julia Child Awards. Other Pelican books that celebrate the cuisine of Ballymaloe are A Simply Delicious Irish Christmas by Darina Allen and The Ballymaloe Bread Book (pb original) by Chef Allen.
A veritable cornucopia of tasty delights, this cookbook presents recipes that have proven popular in America’s great Southwest. Compiled by the All Saints’ Episcopal Church and Day School of Phoenix, Arizona, this kitchen-tested collection features more than two hundred savory dishes. Many are native to the Southwest, and all are sure to please the most discriminating palate.
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