The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin' - Softcover

Holmes, Buster

Softcover

ISBN 10: 1455622117 ISBN 13: 9781455622115

Publisher: Pelican, 2017

Synopsis

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.

About this title

From the Back Cover:

“You eat and you leave. That’s the way it is at Buster Holmes and it is delicious.”
—New York Times

From the 1940s to 1983, Buster Holmes (1905-1994) cooked up classic Creole food, ending his career in the restaurant that bore his name at 721 Burgundy Street. The eatery, 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. 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 beloved red beans and rice recipe, along with hundreds of other entries. Historical photographs, anecdotes, and information about the restaurant and its history pepper the pages of this tribute to this classic Creole kitchen. A new foreword by Poppy Tooker gives insight into this iconic man and his culinary impact.

Poppy Tooker is an award-winning food writer and culinary historian who chronicles the fascinating history and charismatic characters of the food industry on her radio show, Louisiana Eats! and in her book of the same name. She has also provided a foreword and adaptation of Mme. Bégué’s Recipes of Old New Orleans Creole Cookery and explored Mme. Bégué further in Tujague’s Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition, all available from Pelican.

About 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.

About this edition

• Publisher: Pelican
• Publication date: 2017
• ISBN 10: 1455622117
• ISBN 13: 9781455622115
• Binding: Paperback
• Edition number: 2
• Number of pages: 128