Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
In the South, desserts are symbolic of hospitality, and no special occasion can be had without the appropriate dose of sugar. Pies, puddings, candy, ice cream, and cakes are anticipated and expected at every event. Ensuring that each mouthful of sugared bliss will be remembered is a welcomed challenge for every hostess.
While Atlanta may be a city of change and transformation—its symbol is, after all, a phoenix—it also has an impressive legacy of unforgettable food. Southern cuisine with a twist, Atlanta’s culinary offerings mirror the city itself: sophisticated and diverse, flexible but distinctive.
Baking has become a lifetime love for cookbook author Linda J. Amendt, and her passion for competitions has led her to win countless awards for her delectable culinary creations. This collection of blue-ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-to’s, and even advice for those interested in entering a food competition.
Written by award-winning chef, culinary instructor, food columnist, and bakery director Bev Shaffer, this tasted-and-tested collection spans the brownie spectrum. In addition to a history of brownies, baking basics, and useful information on chocolate, the recipes collected here include everything from classics like Deluxe Brownies with Caramel Sauce and Swirled Brownies to more adventuresome suggestions like Raspberry-Mascarpone-Filled Brownies, Kahlua Brownies, Macadamia-Nut White Brownies, Cappuccino Brownies, and much more.
Rich in history and even richer in taste, the desserts in this Pelican Classic cookbook are sure to tingle the taste buds and add that special touch to every type of dinner and party. From Cordavi Restaurant’s Roasted Plum Cobbler to the Square Onion Café’s Silver Moon Caramel Cake, this first-class cookbook also serves as a restaurant guide with photographs, history, and stories accompanying the award-winning recipes. Author Janice Shay includes priceless knowledge about the Charleston area and trivia about each of the restaurants featured in the book.
Dark, white, bittersweet, milk, Dutch-process, unsweetened—chocolate in all its guises is celebrated in this delicious compilation of recipes by award-winning chef Bev Shaffer. She provides an exhaustive introduction to the basics of chocolate: how to recognize good chocolate, temper chocolate, melt chocolate (using several methods), and even chop chocolate. This cookbook provides a thorough explanation of the language of chocolate that will make even the novice a chocolate expert.
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.
For the more than twenty million Americans who have diabetes, decadent desserts and other sweet luxuries are no longer off limits. Using a number of substitution techniques to lower the carbohydrate and calorie counts in her recipes, pastry chef and diabetic Stacey Harris has transformed more than two hundred desserts into delicious, diabetic-friendly delights.
More than 300 recipes make up this elegant hardcover book of sumptuous sweets from the South. Here you will find recipes for cakes, candy, cookies, custards, fruit desserts, pies, ice cream and dessert beverages. All are among the best Southern cuisine has to offer. Among the many delectable egg, cream, and sugar creations, are such rich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island, introduced by English and French colonists; and exotic Creole showstoppers such as Cherries Jubilee and Bananas Foster.
Glamorous and glitzy, historic and classy, fast and flavorful, Los Angeles has it all. This collection of fifty favorite dessert recipes from the city’s most iconic restaurants past and present showcases all the sweetness and sparkle that makes the L.A. restaurant scene one of the finest in the world. Now home chefs and world-class gourmands alike can enjoy the Tres Leches Cake from Ciudad, Frozen Key Lime Soufflé from Xiomara, Red Velvet Cake Pudding from Water Grille, and dozens more.
When Lowney’s Cook Book was first published in 1907, it was heralded as a “new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear enough for the beginner, and complete enough for ambitious providers.” This new edition retains the original’s consistent, invaluable cooking instructions, tips, and copious numbers of chocolate recipes. More than a century later, the cookbook is still a staple in the collection of culinary historians and homemakers.
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.
No traditional Polish feast is complete without a sweet ending. As simple and inviting as a warm chestnut cookie or as elegant as a tall mocha torte, classic Polish desserts are rich in heritage and in flavor. The authors’ second addition to Pelican’s Classics Series, this cookbook is dedicated to the legacy of desserts that those of Polish descent will remember from childhood. From casual and rustic to intricate and elegant, these recipes provide the perfect dessert for any occasion.
Filled with a mélange of flavors, the latest homage to Texas cuisine from authors Helen Thompson and Janice Shay focuses on the amazing variety of sweet treats to be found in San Antonio. Page after page of simple yet delectable desserts, accompanied by color photographs, whet the reader’s appetite. The authors deliver the best treats San Antonio has to offer influenced by central Texas’ immigrants from Germany, Ireland, France, Spain, and Latin America.
This collection of recipes is coupled with a history lesson on the most popular restaurants and cafés in the city. B. Matthews was the first tavern in Georgia in 1792 and is constructed from old ship parts. Their B 52 Cheesecake is more up-to-date than their building, using Irish Cream liqueur and Heath bar crunch cookies. Vic’s on the River likes to share its traditional Southern food with customers, such as its Sweet Potato Crème Brûlée. The former cotton warehouse also shares a piece of history from the Civil War. Union soldiers mapped out Sherman’s march from Tennessee through Georgia on one of the walls. Part of the original map is still on display.
Indulge in a taste of Scandinavian culinary delights with this delectable sequel to Scandinavian Classic Baking. The Nordic landscapes may be known for its snow-capped mountains and cold winters, but the inhabitants are famous for their warm hospitality, aromatic coffee, and mouthwatering desserts. With hints of cinnamon, nutmeg, allspice, and cardamom, the recipes in this collection evoke images of generations of baking for friends and family. It will have every baker—from novice to expert—getting creative in the kitchen.
Heritage baking is alive in the Sweet Auburn District of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony magazine’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African-American baking.
This is the ePub/eBook version of this title. This is not the print edition.
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