| Description |
1 online resource (128 pages) |
|
text file rdaft |
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(pdf) |
| Access |
Access limited to subscribing institutions. |
| Summary |
"I've made grits before but nothing like this recipe. It called for 2 eggs added to milk to make a cup, and baked in the oven for 40 minutes. I must say, these are the best grits I've ever had. Rich, creamy, and yummy, I'll be making this recipe again." --Reader Views 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. |
| Note |
Publisher metadata. |
| Indexed Term |
COOKING / Regional & Ethnic / Cajun & Creole |
| Subject |
Cooking, Creole -- Louisiana style.
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Cooking, American -- Louisiana style.
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| Genre/Form |
Electronic books.
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| ISBN |
9781455622122 (e-pub) |
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9781455622115 (print) |
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