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The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin'

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Overview

"You eat and you leave. That's the way it is at Buster Holmes and it is delicious."
--New York Times

Buster Holmes served up soulful cuisine from his French Quarter restaurant for fifty years. Civil rights leaders and street musicians, debutantes and doxies, and all variety of hungry characters would gather in his shop for the daily specials, which he listed in scrawling letters on a chalkboard.

This collection of Holmes' dishes includes his unmistakable and beloved red beans ...

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Overview

"You eat and you leave. That's the way it is at Buster Holmes and it is delicious."
--New York Times

Buster Holmes served up soulful cuisine from his French Quarter restaurant for fifty years. Civil rights leaders and street musicians, debutantes and doxies, and all variety of hungry characters would gather in his shop for the daily specials, which he listed in scrawling letters on a chalkboard.

This collection of Holmes' dishes includes his unmistakable and beloved red beans and rice recipe, along with hundreds of other entries, ranging from shrimp Creole and Creole gumbo to turnip greens, fried chicken, deviled eggs, meatloaf, and preparations for such local "game" as marsh hare, possum, nutria, and squirrel. Historical photographs, anecdotes, and information about the restaurant and its history pepper the pages of this tribute to this classic Creole kitchen.

Buster Holmes (1905-1994) owned and operated his restaurant at 721 Burgundy from 1944 until his death. Known as the "king of red beans and rice," Holmes would greet his customers with a cigar in his hand and a smile on his face.

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Product Details

  • ISBN-13: 9781589808492
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 12/15/2010
  • Format: Spiral Bound
  • Pages: 128
  • Sales rank: 1,454,614
  • Product dimensions: 6.00 (w) x 8.80 (h) x 0.40 (d)

Meet the Author

Buster Holmes (1905-1994) owned and operated his restaurant at 721 Burgundy Street for five decades. Known as the "king of red beans and rice," Holmes would greet his customers with a cigar in his hand and a smile on his face.
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Sort by: Showing 1 Customer Reviews
  • Posted November 22, 2013

    Not what I'd hoped for

    I had hoped this book would have good storytelling about how the recipes came about or the characters/cooks involved in creating them. It lacks that.

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