Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
New England
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.
Finally, a seafood cookbook devoted to New England’s most prized and valuable shellfish—scallops—is finally here! Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a cookbook about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. Cooking icon Julia Child remarked in a letter to Elaine, “You have done a wonderful bit of research and it should be known.”