Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
Cajun & Creole
In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
This second cookbook from Leah Chase—now in paperback—contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special menus from organizations that have gathered at the Dooky Chase Restaurant in New Orleans for years, “off the menu” specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe guaranteed to warm the heart and nourish the soul. Paperback.
Each of the famous recipes in Arnaud's Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaud’s Oyster Soup, Trout Meuniere, Oysters Arnaud and Bienville, as well as the restaurant's spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals.
Once hailed as one of America’s greatest restaurants, Brennan’s in New Orleans was known worldwide as a home of fine cuisine. “Breakfast at Brennan’s” was a longstanding tradition on par with “dinner at Antoine’s,” and the restaurant was famed for its culinary inventions. Recreate the elegance at home with this classic collection of the Brennan family’s distinctive Creole recipes, first issued in 1961. Paperback
Fans hungry for Buster Holmes’ flavors can use his very own recipes and, while a pot of beans simmers, walk down memory lane with historic photographs, facts, and anecdotes about the restaurant and its beloved owner introduced by a new foreword from award-winning food historian Poppy Tooker.
“If anyone can make low-fat dishes taste delicious, it’s Jude Theriot. This style of cooking is exactly what health-conscious cooks desire-great flavor without a lot of fat. Jude’s entertaining style of cooking in Cajun Healthy will make all America have a change in taste.” Hardcover.
Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking.
Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking. This is the ePub/eBook version of this title. This is not the print edition.
In his travels across the country as a cooking school teacher and food professional, Jude Theriot has heard two things loud and clear from his public—they want more Cajun cooking, and they want recipes that are easy to use and quick! Theriot has responded to this call with a new and unique approach to cooking Cajun style in Cajun Quick. Hardcover.
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.
As the owner and chef extraordinaire of the popular Dooky Chase’s Restaurant in New Orleans, Leah Chase has distinguished herself as a community and civic leader through her dedicated involvement with numerous charities and organizations. The preeminent chef in the Dooky Chase kitchen, Mrs. Chase has established a reputation as one of the best purveyors of Creole cuisine in the nation. Hardcover.
New Orleanians have elevated the pleasures of cooking and consuming to a highly skilled, sophisticated art form. In this edition, the authors offer 119 recipes they consider most representative of New Orleans home cuisine. Spiral.
First there was the Frank Davis Seafood Notebook, the Matthew, Mark, Luke, and Frank of cooking seafood New Orleans style. Then came Frank Davis Cooks Naturally N'Awlins, a full-spectrum cookbook of the true traditions of old New Orleans. Now there is Frank Davis Cooks Cajun, Creole, and Crescent City, “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn’t squeeze into the last two cookbooks.” Hardcover.