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Buster Holmes opened his first food counter in New Orleans in 1944. The establishment became famous for its red beans and rice (for only twenty-six cents!). This historic cookbook, first published in 1980, is back by popular demand, offering 174 recipes such as cauliflower salad, Creole gumbo, pickled shrimp, fig cake, and the incomparable Buster Holmes red beans and rice.
"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.
Buchbeschreibung Pelican Publishing, 2010. Plastic Comb. Buchzustand: Used: Good. We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! L. Buchnummer des Verkäufers 1589808495D