Explore Pelican Publishing (September 2024)

Since 1899, Vaucresson’s Sausage Company has produced its beloved brand in the Seventh Ward of New Orleans. Julie Frederick Vaucresson shares stories from the Vaucresson and Frederick families along with scores of recipes using both the sausages and a new line of mustards. Also included are classic dishes from the fabled Bourbon Street Vaucresson Café Creole (circa 1963-1972) along with other homestyle recipes from the Frederick family, with color photographs of many of the recipes.

Chef Jason Smith is back at it, providing you with more of his one-of-a-kind Country Bling recipes. The Kentucky native, known for his glitzy wardrobe, colorful expressions, and award-winning recipes, is thrilled to present his second cookbook, which focuses on decadent confections, using eight ingredients or less.

The recipes in this book have been developed to encompass everything that makes a decadent dessert; whether you like sweet, salty, tart, savory, silky, crunchy, chewy, creamy, frozen, fried, or chilled; you are promised to have a lip-smackin’, eye-rollin’ experience with each recipe.

It was Chef Jason’s flair for taking all of the above considerations when making tasty confections that shot him into the national spotlight, when he competed on and won Food Network’s Holiday Baking Championship, season 3; and Holiday Baking Championship—Kids vs. Adults, 2016. He continued to parlay his talents in the sweet and savory, by competing on and winning Food Network Star, season 13. Chef Jason has appeared as a judge and competitor on several national network food shows, and has had the honor of participating on The GOAT, an Amazon Prime reality show.

With all his accolades, he considers the privilege of sharing his love of food through his cookbooks to be his greatest accomplishment.