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Name: The Dooky Chase Cookbook
Brand: Leah Chase
SKU: 9781455627660
Price: 27.95 USD
Availability: InStock

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The Dooky Chase Cookbook

Leah Chase

$27.95

Justin Wilson Cookbook, The

Justin Wilson

$12.95

Pirate's Pantry

Louisiana Junior League Of Lake Charles

The Court of Two Sisters Cookbook (Third Edition)

Justin Wilson Gourmet and Gourmand Cookbook

Justin Wilson Looking Back

The 100 Greatest New Orleans Creole Recipes

Roy Guste

$21.95

New Orleans Classic Gumbos and Soups

Kit Wohl

$19.95

Creole Made Easy with the Creole Sausage Queen

Julie Vaucresson

$32.95

New Orleans Classic Celebrations

Kit Wohl

$19.95

The 100 Greatest Cajun Recipes

Jude Theriot

$21.95

New Orleans Classic Seafood

Kit Wohl

$19.95

Bébés, Beauty & Bees

Amanda Hampton Bravender

$32.95

New Orleans Classic Creole Recipes

Kit Wohl

$19.95

Justin Wilson's Easy Cookin'

Justin Wilson

$25.00

Favorite New Orleans Recipes - Bilingual English and French

Louisiana Christmas, A

Carol Stubbs

$17.95

Favorite New Orleans Recipes - Bilingual English and Spanish

Mrs. Simms' Fun Cooking Guide

Myrtle Simms

$10.95

Kosher Creole Cookbook

Mildred Covert

$19.95

The Buster Holmes Restaurant Cookbook

Buster Holmes

$18.95

Creole Gumbo and All That Jazz

Joie de Cuisiner de Mme Simms, La

Myrtle Simms

$15.95

Let's Party at Mulate's

Monique Christina

$19.95

Leah Chase

The Dooky Chase Cookbook

9781455627660

$27.95

Dooky Chase’s Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant’s kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.

Spiced with exquisite works from the African American art collection that hangs in the restaurant’s dining room, this cookbook pairs the flavors of Leah Chase’s dishes with anecdotes recounting the restaurant’s traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant’s favorite offerings and features a new chapter on drinks. Dooky Chase’s longtime chef and proprietor passed away in 2019, but these pages honor Leah’s legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.

Justin Wilson

Justin Wilson Cookbook, The

9781455623907

$12.95

The first cookbook featuring classic Cajun recipes—from Red Beans and Rice to Catfish Courtbouillon—from the comedian and PBS cooking series host.

Justin Wilson took a culture slur and made it a label of distinction. He proudly identified himself, and his cooking, as “Cajun.” His experiences as a safety engineer were the catalyst of his transformation into one of the most familiar Cajun personalities of the last century.

“I started interspersing my safety talks with Cajun humor. And what do you know? My audiences stayed awake!”

They did a lot more than stay awake. They chuckled, they laughed, they roared—and they learned their safety lessons! For decades, Wilson was in heavy demand on television and in person. He recorded four albums, one of which—The Humorous World of Justin Wilson—broke all album sales records in Texas at the time.

His first cookbook, published in 1965, still stands as a masterpiece of Cajun cooking and of culinary expertise in general. Unique, entertaining, and authentic, his original Cajun recipes include everything from the perfect roux to Eggplant Appetizer a la Justin, Red Bean Soup, Okra Gumbo, Venison Roast, and Dirty Rice. Wilson’s collection of Cajun recipes (and humor) will set your imagination on the right track, “I garontee.”

Louisiana Junior League Of Lake Charles

Pirate's Pantry

9781455628162

$24.95

Pirate's Pantry: Treasured Recipes of Southwest Louisiana (50th Anniversary) is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend.

For most people, Southwest Louisiana evokes images of good food—an integral and inseparable part of the area’s past as well as its present. The Junior League of Lake Charles has collected family and regional recipes with a spicy lagniappe of local historical lore that reflects the Creole flavor and Cajun flair of this unique area. Steeped in mystique and legend, the bayous, rivers, and lakes of Southwest Louisiana provide the ingredients and the inspiration for Creole cuisine. Notorious pirate Jean Lafitte was a frequent visitor to the local planters’ tables, and his legend remains today throughout the swamps of Southwest Louisiana in Calcasieu Parish.Teaming with seafood, the local waters offer an abundance of ready possibilities for creative and delicious dishes. Sink your teeth into some Creole Jambalaya or Trout Au Gratin. Sample mouthwatering Crab Meat Quiche or Shrimp Thermidor. Delight in delicious Charcoaled Venison Roast or Grillades and Grits. Savor buttery Jalapeno Corn Bread and warm Swedish Puff Coffee Cake. Devour Heavenly Strawberry Pie, Ambrosia Cake, or Buttermilk Pralines at the end of any meal. Wonderful recipes such as these will greet you throughout these pages, delivering the distinctive tastes of Southwest Louisiana to your table. The sections include: Roux, Filé, Gumbos, Soups, Rice, Seafood, Wildlife, Beverages, Wine, Hors D’oeuvres, Eggs and Cheese, Breads, Meat, Poultry, Vegetables, Salads, Sauces, Accompaniments, and Desserts.

Poppy Tooker

Tujague's Cookbook

9781455620388

$34.95

From brunch to dessert, these kitchen madams serve up history New Orleans style!

Author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague’s beautifully restored establishment into a whole cloth of foodie lore. As the second oldest restaurant in New Orleans, Tujague’s boasts more than a century of fresh Creole cuisine served in the heart of the French Quarter. More than a cookbook, this foray into history combines memorabilia from the restaurant’s archives with stunning modern images from New Orleans photographers Sam Hanna and Louis Sahuc. The dramatic story of the successful effort to save the restaurant is included, along with tales of ghostly guests and authentic dishes and drinks celebrating the oldest standup bar in America and the restaurant that created the international tradition of brunch.

Richard Stewart

Gumbo Shop

9781455627219

$19.95

For decades, patrons of the quaint Creole restaurant on Saint Peter Street have enjoyed the standards of New Orleans cuisine in one of its most natural settings. Around the corner from Saint Louis Cathedral, half a block from Jackson Square and within sight of the Mississippi River, the mural-walled dining room and tropical garden patio provide the backdrop for the gumbo, etouffee and jambalaya that flow from the kitchen. The word gumbo evokes images of black iron kettles, slowly simmering with a melange of exotic ingredients, skillfully seasoned and crafted for pleasure. It also describes the New Orleans culture. In this book of recipes, peppered with vignettes of local lore, Gumbo Shop shares its culinary traditions for your enjoyment.

Jerome Fein

The Court of Two Sisters Cookbook (Third Edition)

9781455622412

$19.95

A classic is updated for a new generation!

The history of 613 Rue Royale, the site of New Orleans’ famous Court of Two Sisters restaurant, dates back to 1732—just fourteen years after the founding of the city, when it was the site of the home of Louisiana’s second governor.

Beginning in 1886, the legendary “two sisters,” for whom the building and courtyard are named, operated a notions shop on the ground floor of the mansion. Located in the very center of “Governor’s Row,” 613 Royal became the focal point of Creole society. In many ways, the romance and history of the largest courtyard in the Vieux Carre epitomize the charm, the ambience, and the lifestyle of “America’s most European city.”

A tribute to the history that has made the restaurant famous throughout the world, the cookbook has been revised and updated with new recipes from the acclaimed kitchens. The history of the courtyard and the French Quarter offers an intriguing background for the recipes that follow—recipes that are Creole-inspired and taste-tested by the discriminating palates of tens of thousands of customers.

Lafcadio Hearn

La Cuisine Creole

9781429097444

$19.95

Lafcadio Hearn's La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected from leading chefs and noted Creole housewives, are gumbos with oysters, okra, and shrimp; grenouilles frites or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient. Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877. During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day. Although Hearn was born in Greece in 1850, he chronicled Creole culture and the natural and domestic worlds of New Orleans - most notably its language and cuisine - as if he were born and raised there. Later in life, he became a citizen of Japan and is considered by the Japanese to be one of the greatest Japanese writers of his time.

Justin Wilson

Justin Wilson Gourmet and Gourmand Cookbook

9780882894300

$24.99

Included are many of the recipes demonstrated on Justin Wilson's Louisiana Cookin', seen on PBS. A sprinkling of the distinctive Justin Wilson humor and color photographs featuring Justin displaying his skills in the kitchen and entertaining his friends capture the earthy joie de vivre that followed Justin everywhere.

Jarred I. Zeringue

Southern and Smoked

9781455626380

$35.00

In South Louisiana, food is more than just sustenance. It is a way to bring friends and family together and it connects us to our history and our culture. Few places are more tied to these culinary roots than Louisiana’s River Parishes, which stretch along the levees of the Mississippi River between New Orleans and Baton Rouge. Here the many cultures and diverse people who call the area home—Cajun, Creole, German, French, Spanish, African, and Native American—have mingled to produce a rich tradition of harvesting the largesse that Louisiana provides all year long. That abundance is crafted it into delectable dishes by the families who have cultivated these lands for generations. Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family—like so many in Louisiana’s River Parishes—cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned.

Justin Wilson

Justin Wilson Looking Back

9781455623136

$24.95

A PBS television chef, humorist and Louisiana native shares stories and recipes from his career as one of the earliest emissaries of Cajun cooking.

Justin Wilson made his mark as a storyteller and humorist—a goodwill ambassador of the Cajun culture of South Louisiana. He took a culture slur and made it a label of distinction, proudly identifying himself, and his cooking, as “Cajun.” For this, his final retrospective, Wilson reminisces about times gone by, the recipes he created, and the evolution of his cooking style. He features delicious original recipes, including some healthy and convenient options, and his famously funny anecdotes. Complementing such tasty tidbits are photos that capture the essence of this loveable Cajun icon. This classic cookbook is sure to help you “pass a good time.” I GARONTEE!

Jr. Soniat Leon E.

Bouche Creole, La

9781455627110

$21.99

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).

Dook Chase

9781455628803

$34.95

Featuring recipes from WYES PBS’s A Chef’s Journey, this collection brings the flavors of New Orleans to life through the recipes of Edgar “Dook” Chase IV. Alongside dishes showcased in the series, this book includes additional recipes that highlight his creativity and mastery of New Orleans cuisine.

Dook Chase is an acclaimed New Orleans chef and restaurateur, best known as the executive chef and co-owner of the legendary Dooky Chase’s Restaurant. A fourth-generation member of the iconic Chase family, he proudly carries forward the culinary and cultural legacy established by his grandparents, Leah and Edgar Chase Jr.

Dook brings a thoughtful, contemporary approach to the kitchen while honoring the classic Creole cuisine for which the restaurant is known. In 2025, the Chase family was awarded the James Beard America’s Classics: South Award.

Roy Guste

The 100 Greatest New Orleans Creole Recipes

9781565540460

$21.95

The very best of Louisiana cuisine from the former chef and proprietor of the legendary Antoine’s.

From restaurateur and French-trained chef Roy F. Guste, Jr., The 100 Greatest New Orleans Creole Recipes presents a selection of choice recipes ranging from “Haute Creole” entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving their universal appeal and enduring popularity.

Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of the ingredients. Follow these recipes and you can create the true flavor of Louisiana.

Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes’ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining equally elegant and effortless.

Kit Wohl

New Orleans Classic Gumbos and Soups

9781589806306

$19.95

A guide to the unique tastes of New Orleans' world-renowned gumbos and soups.

GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION

FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB.

Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.

Julie Vaucresson

Creole Made Easy with the Creole Sausage Queen

9781455627981

$32.95

Since 1899, Vaucresson's Sausage Company has produced its beloved brand in the Seventh Ward of New Orleans. Julie Frederick Vaucresson is the granddaughter of pioneering surgeon and businessman Dr. Rivers Frederick. She currently operates Vaucresson's with her husband, Vance, and here she tells both families' stories and shares scores of recipes using both the sausages and a new line of mustards. Also included are classic dishes from the fabled Bourbon Street Vaucresson Caf Creole (circa 1963-72) along with other homestyle recipes from the Frederick family, with color photographs of many of the recipes.

Kit Wohl

New Orleans Classic Celebrations

9781455618330

$19.95

New Orleans celebrates better than any other city. It's our way of doing just about anything. Perfect for gatherings, holidays, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than fifty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.

These fifty recipes are an invitation to New Orleans-style celebrations with the tastes that enliven any gathering. Contemporary and classic dishes for the city's unique events all come to the party. Festival recipes are a riff on stuffed crawfish bread, crawfish pasta, and meat pies. Consider Mardi Gras served with pots of fried chicken gumbo and jambalaya. For saints' feast days, Chef Emeril Lagasse offers Italian Cookies. Even the other-worldly spirits of New Orleans can feast on Chef John Folse's Death by Gumbo.

Reveillon, St. Patrick's Day, and Seafood Festival menus feature Turducken, Boysie's Eggplant Shrimp, and Redfish on the Halfshell. Gumbo z'Herbs from Dooky Chase's, Blue Crab Beignets from La Petite Grocery, and Creole Onion Soup from Arnaud's delight the senses and the spirit. Desserts shine with Sucré's shimmering King Cake. The chefs comprise an honor roll of New Orleans' best. From highfalutin to down home, they create the greatest neighborhood food in America. We know this to be true-that's a promise.

Jude Theriot

The 100 Greatest Cajun Recipes

9781589803053

$21.95

Dishes that represent the very heart and soul of the culinary spirit of Cajun Culture, from the chef who “was Cajun before Cajun was hot” (Anne Bryn, bestselling author of the Cake Mix Doctor series).

Chef Jude W. Theriot shares his list of core recipes that define the essence of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or “something extra,” sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.

In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

Kit Wohl

New Orleans Classic Seafood

9781589805163

$19.95

In New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

Amanda Hampton Bravender

Bébés, Beauty & Bees

9781455628032

$32.95

Step into the vibrant world of New Orleans with Bébés, Beauty & Bees, a captivating blend of family recipes, beauty secrets, and heartfelt stories from author Amanda Hampton Bravender's colorful life.

In this enchanting cookbook, Amanda invites you on a journey through her experiences, from her upbringing in Harvey, Louisiana, to her bustling career as a local hairstylist and makeup artist. With each turn of the page, she shares cherished family recipes passed down through generations, infusing the flavors of New Orleans into every dish.

More than just a collection of recipes, Bébés, Beauty & Bees is a celebration of Amanda's journey toward self-discovery, from her humble beginnings to her endeavors as a homesteader, beekeeper, and proud horse owner. Through her anecdotes and reflections, she imparts lessons of resilience, sustainability, and the importance of cherishing one's roots.

Join Amanda as she navigates the joys and challenges of raising five children—four boys and a daughter—while finding inspiration in the strong women who have shaped her life. With warmth and nostalgia, she invites readers to embrace the beauty of times past and savor the simple pleasures of home-cooked meals, homemade beauty remedies, and the sweet buzz of life on the farm.

Discover this testament to the enduring spirit of New Orleans and the remarkable journey of one woman determined to create a life filled with love, laughter, and lasting memories.

Justin Wilson

Justin Wilson's Easy Cookin'

9781589807907

$25.00

The internationally known Cajun chef and humorist serves up easy-to-cook and easy-to-eat recipes for parties, picnics, or everyday occasions.

“Dis is so easy to cook and it tastes so good, you are going to think somebody lied to you about how good it is, I garontee.” —Justin Wilson

People in Louisiana love to cook and they love to socialize. That’s why these easy down-home recipes are just the thing for the neighborly chef. Justin Wilson, who was always looking for ways to make his cooking easier, eliminates peeling and chopping by using flavored salts and powders instead of onions, celery, and garlic.

From breakfast to dinner and appetizers to desserts, Wilson packs every course with a cornucopia of flavor. Pecan Cornbread is made with pecan meal, and fish is fileted twice to speed up the process, allowing the host to get out of the kitchen and mingle with guests. Adding just the right amount of spice to every dish, Wilson makes good use of local ingredients, like Creole mustard, Louisiana hot sauce, and cayenne pepper. Sayings and anecdotes are of course included, because just like his food, Wilson is a representative of Cajun culture.

Suzanne Ormond

Favorite New Orleans Recipes - Bilingual English and French

9781455625666

$17.99

The first cookbook ever to have been issued simultaneously in English, French, and Spanish is your entrée into the culinary mélange that is New Orleans. The authors have drawn extensively from their own connections to these cultures, in some cases unlocking nineteenth-century cooking secrets discovered in old, handwritten notes. They present what they consider to be the 119 best recipes created in the city. From drinks like the Sazerac and Café au Lait to entrées such as Red Beans and Rice and Crawfish Étouffée to desserts including Cherries Jubilee, Bananas Foster, and Pain Perdu, every recipe is world class. All recipes include metric measures.

Carol Stubbs

Louisiana Christmas, A

9781455619795

$17.95

An illustrated guide to seasonal recipes, local events, family activities, seasonal crafts, and more to help you celebrate in the Palmetto State!

The holidays in Louisiana feature a stunning array of festivities and events where good food, music, and camaraderie abound. This book presents a statewide tour of les fêtes de Noël and provides recipes and activities for the whole family. From the lighting of the bonfire at Oak Alley Plantation to Natchitoches’s Festival of Lights, experience the living culture that the Pelican State has to offer. After a tour of the local entertainment, gather up friends and family and enjoy some of the delicious appetizers, sweet and savory breads, entrées, and desserts included in this beautifully photographed collection.

Separated into geographical sections, the guide covers traditions and happenings in Cajun Country, Sportsman’s Paradise, the Crossroads, Plantation Country, and Greater New Orleans. Contact information is included, along with a description of each festivity. Featured are photographs of the exquisite Hanley-Gueno Neapolitan Presepio Nativity figures, crafted in the eighteenth century, and more than one hundred fifty recipes cover every course for every get-together. You’ll also find family-friendly crafts and activities to keep adults and children celebrating the season all winter long.

Suzanne Ormond

Favorite New Orleans Recipes - Bilingual English and Spanish

9781455625673

$17.99

Susanne Duplantis

Lagniappe Leftovers

9781455626540

$14.95

“Susanne Duplantis is out to save the world one leftover at a time. You’ll think twice before ever throwing edible food away again!”—Poppy Tooker, host of Louisiana Eats! radio show “With this fun, family-friendly cookbook, there’s no longer any excuse for standing in front of the refrigerator with the door wide open and asking oneself the eternal question: ‘What in the world am I going to make?’”—Adrian Miller, James Beard Award-winning author “You’ll never look at your leftovers the same way again! Susanne Duplantis has unlocked the code to rethinking leftovers and reducing kitchen waste.”—Cynthia Graubart, James Beard Award-winning author Susanne Duplantis takes the last bit of leftovers from your favorite Southern dishes and repurposes them into brand-new tasty offerings. These simple home-cooked recipes combine the time-saving advantage of leftovers with the convenience of pantry staples you already have on hand to create family-pleasing meals that are also friendly on your wallet. With Susanne’s guidance, you’ll begin to see leftovers as a delicious way to save time, food, and money.

Myrtle Simms

Mrs. Simms' Fun Cooking Guide

9781565548411

$10.95

A classic Louisiana cookbook originally designed for the homemaker from a cooking competition winner and member of a famous family of restaurateurs.

Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish Don’s Seafood Inn, a forerunner to the famous Don’s Seafood and national Landry’s restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant’s signature dishes, the stuffed flounder, as well as many other tasty delights. Landry’s secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are revealed, along with Landry’s Papa’s $1 Million Barbecue Sauce, which she says was “the start of a restaurant chain.”

Mrs. Simms’ Fun Cooking Guide is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes—as well as traditional menus—easy, fun, and best of all, delicious!

Buster Holmes

The Buster Holmes Restaurant Cookbook

9781455622115

$18.95

A local favorite for fifty years: Recipes, stories, and photos from the New Orleans Creole kitchen famed for its “fabulously good food” (Mimi Sheraton, The New York Times).

Starting in 1944, Buster Holmes served up soulful cuisine from his French Quarter restaurant at 721 Burgundy for half a century. Civil rights leaders and street musicians, debutantes and doxies, and all variety of hungry characters would gather in his shop for the daily specials he listed in scrawling letters on a chalkboard.

This collection of Holmes’ dishes includes his unmistakable and 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—for the adventurous—preparations for such local game as marsh hare, possum, nutria, and squirrel. Historical photographs, anecdotes, and information about the restaurant and its history pepper the pages of this tribute to the classic Creole kitchen.

Includes a new foreword by award-winning food historian Poppy Tooker

“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