“Forget Dancer, Prancer, Comet, and Vixen. . . . Good Clement, wherever he is, will not be gnashing his teeth.” —New York Times Book Review

Take the classic story of jolly old St. Nicholas, place it in a Louisiana bayou setting, dress Santa Claus in muskrat “from his head to his foot,” pile his skiff high with toys, and hitch it to eight friendly alligators. The result is this modern classic. Fifty years after its first appearance, Cajun Night Before Christmas® has sold more than one million copies and has served as the model for Pelican’s ongoing, best-selling Night Before Christmas Series.

The Cajun Night Before Christmas® has been a part of Louisiana’s holiday traditions since it was first published in 1973. A delight to both young and old with its rustic full-color illustrations and lively story, it has become a timeless addition to holiday celebrations far beyond south Louisiana, reaching all corners of the country with its charming presentation of Christmas on the bayou and the break-out star of Gaston® the Green-Nosed Alligator.

Conceived by J. B. Kling, Jr., Cajun Night Before Christmas® originally appeared as a Christmas message from Bergeron Plymouth Company of New Orleans. Under the pseudonymous byline “Trosclair,” the story won a Clio Award in 1967 from the Academy of Television and Radio Advertising.

Brought to life by the talented James Rice, the humorous illustrations of a colorful bayou Christmas have been nationally recognized as a classic in its genre.

Featuring eight pages of curated content released from the Pelican archives, this special Fiftieth Anniversary Edition showcases the rich legacy of storytelling within our state and the far reach that a humble (or not so humble!) gator has had on Cajun culture, Louisiana, and the entire country.

The true story of one man's reluctant but relentless war against the invaders of his country.

Winner of the General Nathan Bedford Forrest Southern History Award 

Finalist, History, National Best Books Awards, USA Book News

Jack Hinson never planned to become a deadly sniper.

A quiet, wealthy plantation owner, Jack Hinson watched the start of the Civil War with disinterest. Opposed to secession and a friend to Union and Confederate commanders alike, he did not want a war. After Union soldiers seized and murdered his sons, placing their decapitated heads on the gateposts of his estate, Hinson could remain indifferent no longer. He commissioned a special rifle for long-range accuracy, he took to the woods, and he set out for revenge.

This remarkable biography presents the story of Jack Hinson, a lone Confederate sniper who, at the age of 57, waged a personal war on Grant's army and navy. By the end of the Civil War, the Union had committed infantry and cavalry from nine regiments and a specially equipped amphibious task force of marines to capture Hinson, who was by that time nearly sixty years old. They never caught him. Since then, the story of Jack Hinson has evaded astute historians, and until now, he has remained invisible in the history of sniper warfare.

The result of 15 years of scholarship, this meticulously researched and beautifully written work is the only account of Hinson's life ever recorded and involves an unbelievable cast of characters, including the Earp brothers, Jesse James, and Nathan Bedford Forrest.

In this unprecedented and incredible biography, Lt. Col. Tom C. McKenney masterfully recounts Hinson’s extraordinary feats as a lone Confederate sniper.

The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking.-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

Since first published in 1977, Puerto Rican Cookery has remained a bestselling cookbook throughout the world, not only in Puerto Rico. With hundreds of practical and delicious recipes, this cookbook is required reading material for anyone who loves fine Caribbean cooking.

When author Camen Aboy Valldej́uli was a girl, proper young women were not permitted to learn domestic work such as cooking, yet her love for fine dining and her native Puerto Rico launched a lifetime adventure collecting recipes of traditional Puerto Rican dishes. Their cocina criolla, or traditional native cookery, can be traced back to the original indigenous inhabitants for over 500 years, from delectable barbacoa and the staple plantain, to the zesty seasonings of citrus, cilantro, and oregano, as well as two magical words which are the secret to many unique and characteristic dishes with a Caribbean flavor: adobo and sofrito. With new outside influences of the Spanish, British, Dutch, and Africans who arrived in the islands, the delicate blends and innovations of five centuries have developed a genuine Caribbean cuisine. Stuffed with hundreds of recipes ranging from every day favorites to fancy feasts for breakfast, lunch, dinner, desert and cocktails, this cookbook is as essential to beginner cooks as it is to seasoned chefs alike.

From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners.

Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out from an experienced caterer and cooking school owner who decided to share her secrets. In New Orleans, creating a fine dining experience and enjoying it is an art. This book teaches the ambitious cook how to create that art.

From cocktails, to compotes, to pastry and pies, this cookbook offers a bit of everything. Ideas for menus for both formal and informal dinners are also included. So get adventurous and have some fun creating some New Orleans favorites!