The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin'

Red beans and good reads for every kitchen

From the 1960s to 1983, Buster Holmes cooked up classic Creole food, ending his career in the restaurant that bore his name at 721 Burgundy Street. The restaurant, at the center of a thriving New Orleans cultural community, offered unlimited servings of its famous red beans and rice for a modest price alongside shrimp, gumbo, butter beans, and local game. Fans hungry for Holmes' flavors can use his very own recipes and, while a pot of beans simmers, walk down memory lane with historic photographs, facts, and anecdotes about the restaurant and its beloved owner introduced by a new foreword from award-winning food historian Poppy Tooker.

Host and executive producer of her own weekly show, award-winning author Poppy Tooker is passionate about food and the people who bring it to the table. She provides weekly restaurant commentary on Steppin' Out (WYES TV), and her popular cooking classes focus on preserving the history and cultural tradition of food. Tooker is just as talented in the kitchen and holds the distinct honor of having beaten Bobby Flay with her seafood gumbo when she competed on Throwdown with Bobby Flay.

Author: Buster Holmes
Publisher: Pelican Publishing Company
Published: 11/15/2016
Pages: 128
Binding Type: Paperback
Weight: 0.45lbs
Size: 8.90h x 5.90w x 0.50d
ISBN: 9781455622115

About the Author
Holmes, Buster: - 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.