- COOKING / History
- COOKING / Individual Chefs & Restaurants
- COOKING / Regional & Ethnic / American / Southern States
- COOKING / Regional & Ethnic / Cajun & Creole
- HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
- COOKING / History
- COOKING / Individual Chefs & Restaurants
- COOKING / Regional & Ethnic / American / Southern States
- COOKING / Regional & Ethnic / Cajun & Creole
- HISTORY / United States / State & Local / Middle Atlantic (DC, DE, MD, NJ, NY, PA)
- HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
A History of Philadelphia Sandwiches
9781467152020
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Take a Bite of Philadelphia's Storied Sandwich History
Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city’s cultural and ethnic diversity has resulted in many of America’s most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia’s most iconic sandwiches and discovers some unsung heroes along the way.
Polish Classic Recipes
9781589809611
Regular price $19.95 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%From appetizers and soups to pierogi and sweets, this gorgeous cookbook offers fifty recipes, along with photographs, history, musings, and stories. These classic Polish recipes are knockouts for the eye and the taste buds.
Hospitality and hearty food are the hallmarks of the Polish dining experience. This cookbook features dozens of favorite Polish dishes showcasing a variety of flavors, preparation techniques, and ingredient selections. With titles given in both Polish and English, recipes range from cucumber salad and beet soup to pork cutlets, potato pancakes, and cabbage rolls. A chapter devoted to pierogi presents the dumplings with an assortment of fillings, and the final chapter of sweets tops off any meal in true Polish fashion.
Like all the books in Pelican’s Classic Recipe Series, the entries in this collection were carefully selected to provide a cross section of memorable and authentic dishes. Organized by course, the offerings range from appetizers and salads to sides and sweets, featuring the most iconic and national of dishes—Hunter’s Stew and Barszcz—alongside comfort food and a handful of desserts, including honey cake, poppy seed rolls, and chocolate mazurka.
Designed for the modern kitchen yet retaining traditional roots, each heritage recipe has been tested to perfection. Accompanied by notes on Polish holiday customs, history, and menu pairing suggestions, these dishes offer a flavorful sample of the Polish dining experience, as passed down from generation to generation.
Justin Wilson Cookbook, The
9781455623907
Regular price $12.95 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%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.
“I started interspersing my safety talks with Cajun humor. And what do you know? My audiences stayed awake!”
They did a lot more than stay awake. They chuckled, they laughed, they roared—and they learned their safety lessons! For decades, Wilson was in heavy demand on television and in person. He recorded four albums, one of which—The Humorous World of Justin Wilson—broke all album sales records in Texas at the time.
His first cookbook, published in 1965, still stands as a masterpiece of Cajun cooking and of culinary expertise in general. Unique, entertaining, and authentic, his original Cajun recipes include everything from the perfect roux to Eggplant Appetizer a la Justin, Red Bean Soup, Okra Gumbo, Venison Roast, and Dirty Rice. Wilson’s collection of Cajun recipes (and humor) will set your imagination on the right track, “I garontee.”
The Big Sky Bounty Cookbook
9781467138734
Regular price $26.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%
Pensacola Flavor
9781467159609
Regular price $24.99 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%Recipes that Have Survived Generations
Pensacola was one of the first European settlements in the United States. The city’s culinary history encompasses a range of diverse cultures and peoples, forming a contemporary melting pot. Weave your way through each era and learn how to create dishes that have been consumed in Pensacola throughout its entire history. Historic Native American, Spanish, French, British, Creole, early American and twentieth-century recipes are all represented on the pages within. Explore dishes like early Native American stews and corn cakes, Spanish pork and wine cuisine and British oyster pye and mushroom catsup, as well as modern fine dining treats like grouper picata and the ubiquitous fried mullet. Join author and chef Duel Christian as he takes you on a culinary journey through the history of the City of Five Flags.
Mrs. Simms' Fun Cooking Guide
9781565548411
Regular price $10.95 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%A classic Louisiana cookbook originally designed for the homemaker from a cooking competition winner and member of a famous family of restaurateurs.
Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish Don’s Seafood Inn, a forerunner to the famous Don’s Seafood and national Landry’s restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant’s signature dishes, the stuffed flounder, as well as many other tasty delights. Landry’s secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are revealed, along with Landry’s Papa’s $1 Million Barbecue Sauce, which she says was “the start of a restaurant chain.”
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!
Mcguire's Irish Pub Cookbook
9781565542990
Regular price $24.95 Save Liquid error (snippets/product-template line 248): Computation results in '-Infinity'%“Irish, southern, or pub fare, all of the recipes in McGuire’s Irish Pub Cookbook will have mouthwatering effects on readers and diners alike.” —The Mount Airy News
For more than thirty-five years, McGuire’s Irish Pub has been serving authentic fare to its customers in Pensacola, Florida. Now, fans of McGuire’s fun-loving food and drinks can try all their best dishes at home. This mouth-watering volume covers McGuire’s signature recipes for everything from bread and brunch to fish and fowl to meat and desserts. Also included in the foreword are thirty-two color photographs of McGuire’s itself to give readers a sense of the quirky pub that is home to such terrific meals.
One evening’s menu might begin with Potato Goat-Cheese Napoleons with Olive Pesto, followed by Mean Gene’s Mulligatawny with freshly baked Barmbrack, a traditional Irish loaf. For the main course, you might choose Stuffed Quail with Pilsner Sauce. But why stop there? No dinner is complete without dessert, and who could resist Apple Brown Betty Cheesecake, paired with a warm mug of Hot Limerick Toddy? For breakfast the next morning, treat yourself to Gingerbread Waffles with Irish Coffee Syrup and Ginger Sugar!
McGuire’s creative appetizers, entrées, and desserts are impossible to resist. Regardless of what is on the menu, enjoy McGuire’s food with a “bain taitneamh as do bheile”—a hearty appetite. Chapters feature such delicacies as breads, party picks, sandwiches, savory pies and tarts, pasta and crepes, and heavenly desserts.
“You might not have bagpipers, a moose head, and dollar bills tacked to your ceiling . . . but McGuire’s Irish Pub Cookbook will help you recreate the restaurant’s magic.” —Pensacola News Journal