The Buster Holmes Restaurant Cookbook: New Orleans Homemade Cookin’ by Buster Holmes

The Buster Holmes Restaurant Cookbook: New Orleans Homemade Cookin’
Buster Holmes
Pelican Publishing (2010)
ISBN 9781589808492
Reviewed by Irene Watson for Reader View (12/10)


“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 smile on his face.”  I’m sure the French Quarter was never the same after his death.

I had the pleasure of visiting New Orleans this year for the first time and fell in love with it!  I love the food and since then have been attempting to emulate some of the foods I ate.  I was thrilled when this book came in for review because I am still on the kick of cooking Southern meals.

For the purpose of the review we are asked to test three recipes.  The first one I made was “Shrimp Creole.”  The dish was very tasty with just the right amount of spiciness.  The recipe calls for Louisiana hot sauce and, fortunately, I purchased a bottle when in New Orleans.  The half-hour simmering was the perfect timing to cook down the liquids and thicken the sauce.  Served over rice it was a hit.

The second recipe I made was “Paul’s Garlic Grits.”  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.

The third recipe I made was “Sweet Potato Rolls.”  The recipe in itself looked interesting because you form the sweet potatoes around the marshmallows to resemble a ball and then fry it.  Now, that’s as “Southern” as you can get.  They were delicious!

“The Buster Holmes Restaurant Cookbook” is a wonderful tribute to a man that made a difference in New Orleans. As I perused the other recipes, I found many I’ll be making, although I doubt I will try squirrel, coon, or possum; but it was fun looking at the recipes.  For Southern cooking buffs or those that frequented Buster Holmes Restaurant, this book is one to have.

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