Pelican Publishing

"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 Times

Written 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.

The story of the Cvitanovich family, the founders and proprietors of Drago’s Seafood Restaurant, which opened its first location just outside New Orleans, Louisiana, in the 1970s, is the story of a family living the true American dream: two immigrants from Croatia come to the United States with little money in their pockets and forge a seafood restaurant empire known throughout the world. With hard work, fierce tenacity, and the willpower to seize opportunity where they could find it, Drago and Klara Cvitanovich turned their small family restaurant into a Crescent City icon. And there, they invented a New Orleans staple, the charbroiled oyster, a dish that nearly every seafood restaurant in the country tries to emulate. This inspiring and uniquely American story validates the power of hard work, perseverance, faith in family, and generosity. Their post-Katrina emergency food distribution, fueled by firsthand experience of hunger during World War II, fed thousands and created an unbreakable community bond.

Award-winning journalist Peter Finney Jr. is a former sportswriter for the New York Post and New York Daily News and the recipient of the St. Francis de Sales Award from the Catholic Media Association. He has served as the executive editor and general manager of the Clarion Herald, the newspaper of the Archdiocese of New Orleans, since 1993.

A Taste of the New Orleans supernatural

A bloody romp through the French Quarter, including over 30 delectable recipes by Chef Chris Dunn

New Orleans is filled with mysteries and legends. Ghosts that haunt our city, rougarou (a werewolf-like creature that dwells in the swamps), and vampires. Maidens who were sent from France in 1721 to help colonize the city but were mysteriously turned to vampires on the ship before their arrival. There are also witches—some with remedies and some with curses. They say New Orleans is a melting pot of cultures. If one delves deep into this melting pot, they may just find the supernatural pulling them in deeper still until the food tastes like their favorite memories of home cooking, the unexpected becomes commonplace, and the sharp pain on their neck has them lusting and longing for their lover. Mosquito–Southern Vampires, originally released one chapter at a time as a penny dreadful, is a melting pot of the supernatural. To help create an immersive, mystical experience, at the end of each chapter is a recipe by Chef Chris Dunn from the New Orleans Vampire Café or the Vampire Apothecary, both located in the mysterious beating heart of the old French Quarter.

Marita Woywod Crandle, author and historian, has a passion for historical fiction. She has written several history books as research for her historical fiction work, including New Orleans Vampires: History and Legend and Josie Arlington’s Storyville: The Life and Times of a New Orleans Madame. Crandle also owns several vampire-themed businesses in the New Orleans French Quarter, including Boutique du Vampyre, and two restaurants, The New Orleans Vampire Café and Boutique du Vampyre’s Apothecary. Both restaurants share the same executive chef, Chef Chris Dunn, who offers many of his recipes in this book. Chef Chris creates meals that are decadently delicious, with elegant presentation—the way a vampire would host his mortal guests.

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.

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.

Now in paperback! Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans.

With the values instilled in her by devoted parents-hard work, faith, and family-she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, If she can do it, maybe I can too.