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Because everyone deserves sweets! For the more than 20 million Americans who have diabetes, decadent desserts are no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, pastry chef and diabetic Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now diabetics can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.

Poppy Tooker's Drag Queen Brunch features gorgeous photography by renowned photographer Sam Hanna. Luscious photos capture all the dishes (both the ladies and the recipes) in some of New Orleans' most iconic restaurants and courtyards. The inspiring images are accompanied by light-hearted profiles of fifteen flirtatious queens and their favorite flavors--mouth-watering recipes for classic dishes, new favorites, and thirst quenchers--all designed to enhance the brunch experience.

Vinsantos Defonte, a prominent voice in the national LGBTQ community and founder of New Orleans Drag Workshop, provides the foreword. Wayne Phillips, curator of the Costumes and Textiles and the Carnival Collections of the Louisiana State Museum, details the history of drag and this very special community in New Orleans. Tooker, celebrated host of Louisiana Eats!, provides an epilogue illuminating her entrée and ongoing role in the Crescent City's drag queen world.

A percentage of the proceeds from the sale is dedicated to CrescentCare (NO/AIDS Task Force).

This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug's popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and "Four Star" recipes for Crawfish Omelets and Delta Crispy Crawcakes.

A tale of a desert dweller on the battlefields of the South!

The 43rd Mississippi Infantry of the Confederate States of America is the only regiment to have used a camel militarily east of the Mississippi. Referred to as the Camel Regiment, it was organized in 1862 and surrendered in 1865. Using a variety of resources, the author provides a roster of the regiment along with detailed information on the formation, battles, and controversies surrounding the men. From the acquisition of the African dromedary Old Douglas to carry baggage and musical instruments through his death at Vicksburg and the fate of his fellow soldiers, Bell provides an entertaining historical narrative of this little-known chapter in American history.

Carmen Aboy Valldejuli was, according to New York Times food critic Craig Claiborne, "the foremost authority on Puerto Rican cooking" whose cookbooks are
"the definitive books on island cooking."

Her cookbook, Juntos en la Cocina (Together in the Kitchen), is the result of fifty years of love, sharing and hard work. Carmen and her husband, Luis presented their favorite recipes in this new volume. Now these flavorful meals are available to anyone interested in learning the art of Puerto Rican cuisine from two of its finest teachers.

Written in Spanish, Juntos en la Cocina provides a complete tour of the culinary arts of Puerto Rico. Adobo and sofrito, the bases of many island dishes, are despcribed in detail. To enable both novice and experienced cooks to create savory meals, each recipe gives step-by-step instructions, with special emphasis on preparation and serving.

Sample Chili con Carne, Chicken Fiesta, Carne Empanada and traditional black beans and rice. Pasta is never dull with recipes for Lasagna a la San Juan and Spaghetti Florentine. And dessert temptations include chocolate and mango flan, queen's cake and other exotic pastries.

Whether you are working alone in the kitchen or with someone you love, Juntos en la Cocina is a friend you won't want to be without.

This gorgeous book, filled with classic holiday recipes and information on the traditions and styles that mark Christmas in Savannah, is the perfect handbook to plan a Southern celebration. From casual Tybee to the glamorous Historic District, residents and visitors alike will cherish the enchanting seasonal photographs.

A tour of some of the most historic saloons in America.

There is no doubt that New Orleans has more drinking establishments per capita than any other city in the United States. Lavishly illustrated with more than 200 photographs, this elegant pictorial history provides a glimpse into the architectural and cultural treasures still operating today. From urban legends to classic recipes, all is revealed in this collection of fascinating true stories.

WINNER OF THE LOUISIANA LITERARY AWARD

Celebrating the traditions of Louisiana's food, chefs, and cooks!

Radio host Poppy Tooker takes readers on a culinary journey filled with the stories of some of Louisiana's most notable chefs and cooks. From the queen of Creole cuisine Leah Chase to Roman Candyman Ronnie Kottemann, Tooker includes profiles and recipes from beloved culinary icons. Photographer David G. Spielman provides an intimate portrait in black and white for each food personality introduced.

The beautiful homes and classic recipes of the Crescent-City holidays! Tour the stunning sights of the season in this beautiful volume. Decorations, including garlands, mantels, table settings, and Christmas trees, deck the pages. Luminous photographs portray public events such as Celebration in the Oaks and caroling in historic Jackson Square. Bring in the New Year with recipes from traditional reveillon feasts at the city's most famous restaurants. Private and historic homes from Uptown to English Turn open their doors to readers, while residents and designers discuss their holiday embellishments and themes. Glimpse parties, family celebrations, and more. Recipes and details abound in this stunning snapshot of a magical season.

Iconic abodes, inside and out, from across the city.

The Crescent City's rich cultural heritage is preserved in its grand houses. This collection of essays and photographs features homes from all over the city, from the French Quarter to the Garden District to River Ridge. It shares the stories of current and former residents and explains how modern designs nurture the spirit of the past. Stunning photographs provide a window into New Orleans's magnificent history.

Discover how East Hampton evolved from a fishing and farming community in the 1600s to a popular summer destination by the late 18th century.

Within a year of its construction in 1796, the Montauk Lighthouse was already attracting tourists to East Hampton. By the mid-19th century, steamships and railroads were taking visitors to see the magnificent beaches and stay in the boarding houses. The smaller East Hampton communities, such as Montauk, Amagansett, and Wainscott, also became favored locations for people escaping the heat of the cities, and they remain highly sought-after destinations today.

Seaside links courses offer golfers unmatched challenges and enchanting scenery. And while they can be found in many parts of the world, the links of the British Isles are the most famous in their class.

Donald Steel takes readers on a tour of seventy-five spectacular greens along windswept beaches and sheer cliffs of Britain and Ireland. These links prove true the old belief that courses are for expanding a player's abilities, rather than defining and confining them as in so many other sports. Steel offers up destinations like St. Andrews, Royal St. George's, and Formby, Ballybunion, and Muirfield among the seaside playing fields that have been the home to championship tournaments and amateur aspirations.

With scorecards, maps, color photos, and helpful hints for most holes, this guide is an essential reference tool for the traveling golfer. It tells the history of the courses it covers and provides information on the designers who built them and the pros who have set their records.

Brian Morgan's stunning photography handsomely captures the majestic layout of the courses. From the deceptive lengths to the treacherous traps, his visual log of the courses prepares golfers for the beauty and challenges that await them. His award-winning and world-renowned pictures have appeared in golf journals on both sides of the Atlantic and in several exhibitions.

This book offers an inside look at the beginnings and story of Caumsett State Park, from great English estate to nationally protected land.

Marshall Field III was 28 years of age and one of the richest people in the world when he came upon the idea of replicating the environment in which he had spent his youth. Raised and educated in England, Field sought the life of an English gentleman here in the United States. In 1921, Field purchased almost 2,000 acres of waterfront property on Long Island's North Shore, which would become Caumsett. Forty years later, Field's third wife, Ruth, opened bids for the right to purchase Caumsett and all that it had become. The highest bid, in excess of $5 million, came from a builder who planned to subdivide the estate and construct 700 homes. A second bid, from Robert Moses, then parks commissioner of New York State, was more than $1 million less. Ruth reflected on her life and what her late husband would have wanted. She turned to trusted adviser and confidant Adlai Stevenson and stated that she wanted to accept the lower bid. Fourteen months later, Caumsett State Park was born.

When a hungry raccoon gets trapped in a spiderweb, Clovis urges his friends to abandon their fear of Raoul and help him out of a sticky situation.

Deep in the heart of the Louisiana swamp, there lives a poor fur trapper, his second wife, and his twins. The stepmother has a plan to leave the children in the swamp to ease the family's financial problems. See how the Cajun Hansel and Gretel outsmart her plan and escape from the witch who lures them into her cottage.

New Orleans celebrates better than any other city. It's our way of doing just about anything. Perfect for gatherings, holidays, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than fifty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.

These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering. Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo.

Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boysie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucré's shimmering King Cake. The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise.