The Buster Holmes Restaurant cookbook : New Orleans handmade cookiin' / by Buster Holmes.

Format:

Book

Author/Creator:

Holmes, Buster.

Contributor:

Joanna Banks Collection of African American Books (University of Pennsylvania)

Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Creole--Louisiana style.

Cooking, Creole.

Cooking, American--Louisiana style.

Cooking, American.

African American cooking.

Genre:

Cookbooks.

Physical Description:

122, [6] pages : illustrations, portraits ; 23 cm

Edition:

[Second printing]

Place of Publication:

Gretna : Pelican Publishing Company, [2010].

Summary:

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.

Contents:

Buster's story

Meats

Eggs and poultry

Seafoods

Soups

Vegetables

Salads

Breads

Desserts.

Notes:

Originally published: New Orleans : Buster Holmes, ©1980.

"First Pelican edition, 1983. Second printing, November 2010."

"Illustrations by Marc Marino."

Includes index.

"Notes": [4] blank pages at end.

Issued in comb binding.

Local Notes:

Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.

Banks Collection copy is "Second printing, November 2010".

ISBN:

9781589808492

1589808495

OCLC:

567099888