The top 10 Bestsellers from Pelican Publishing!

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

Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."

Author and culinary historian Poppy Tooker combines family photographs, stories, and recipes from Pascal's Manale into a collection that is much more than a cookbook.
Tooker's exploration into the storied Uptown restaurant, one of the "jewels in New Orleans' culinary crown," reveals the history of the family behind it and their influence on the city's culinary culture. In contrast to the chef driven French dishes of the Creoles, Sicilian cuisine came straight from mama's kitchen just as the signature dishes on the tables of this beloved eatery. A bastion of Italian cuisine in New Orleans, recipes for Pascal's Manale's best-known dishes, including their famous barbequed shrimp, stuffed artichokes, and meatballs have fed their fans for over a century!

Get to know one of the most unique cities in the world!

New Orleans is unlike anywhere else on Earth--the fusion of cultures, people, and food all establish a whole greater than its constituent parts. From migration to politics to music to ethnic culture and identity, this comprehensive volume touches on all aspects of New Orleans history for the past 300 years.

With contributions from some of the leading influencers and scholars of New Orleans cultural history, including a foreword by Professor Emeritus Lawrence N. Powell, no stone is left unturned. This is the quintessential book on New Orleans for every history buff, citizen of New Orleans, or visitor wanting to know more about who we are and how we got here.

The 25th anniversary edition of the classic motivational and self-improvement book that has sold more than 1.6 million copies in hardcover. For more than three decades, Zig Ziglar, one of the great motivators of our age, has traveled the world, encouraging, uplifting, and inspiring audiences. His groundbreaking best-seller, See You at the Top, remains an authentic American classic. This revised and updated edition stresses the importance of honesty, loyalty, faith, integrity, and strong personal character.

"Full of sly wit and Cajun Spice."
--Scholastic.com

Chosen as a title for use in the Core Curriculum category of folktales and adaptation for grade set 3.5, this series of trickster tales, stemming from African folklore, bears remarkable resemblance to the Deep South's Brer Rabbit tradition. The Louisiana version of Brer Rabbit, Compere Lapin, is a mischief maker determined to get the best of Compere Bouki. In a trio of stories that praises brains over brawn, this rascally rabbit seems to come out ahead no matter what.

"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.