The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin’

Buster Holmes served up soulful cuisine from his French Quarter restaurant for 50 years. This collection of Buster's dishes includes his 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. Historic photographs, anecdotes, and information about the restaurant and its history pepper the pages of this classic volume.